Introduction to Mycology for Foragers
Learn the fungal biology, ecology and basic identification habits every responsible mushroom forager needs before collecting.
Programme identification
- 1.1Programme name
- Introduction to Mycology for Foragers
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
This introductory course gives new foragers the biological grounding that safe collecting depends on. You will learn what fungi actually are, how mycelium feeds and spreads, and why a mushroom is only the short-lived fruiting body of a much larger organism. From there the course moves to the anatomy used in identification, the three great ecological strategies of fungi, and the habitats and seasons that shape what appears in a given wood or meadow.
Interest in foraging has grown quickly, and so have avoidable mistakes made by people who skip the fundamentals. This programme suits beginners, walkers and nature lovers who want to understand before they pick. Taught live by working field mycologists, it builds a careful, repeatable identification habit and a clear set of ethical and safety rules. In the final project each student documents a local site through the seasons, recording habitat, likely host trees and the fungi observed, and presents a reasoned identification for selected finds.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as Outdoor recreation, Environmental education, Rural tourism, Amateur natural history.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Learn the fungal biology, ecology and basic identification habits every responsible mushroom forager needs before collecting.
3.2Specific objectives
- Build the foundations: What Fungi Are and How They Live; Mushroom Anatomy for Identification.
- Put them into practice: Fungal Ecology: Saprotrophs, Mycorrhizae and Parasites; Habitats and Seasons.
- Apply everything to a real case: Basic Identification Method; Foraging Ethics and Safety Rules.
- Complete a final project reviewed by your professor.
3.3Competences you will gain
- Explain how fungi live, feed and reproduce in plain language.
- Describe the main anatomical features used to identify mushrooms.
- Distinguish saprotrophic, mycorrhizal and parasitic lifestyles in the field.
- Follow a structured, step-by-step method when examining an unknown mushroom.
- Apply ethical picking rules and refuse to eat uncertain finds.
Student profile
4.1Who it is for (entry profile)
Beginner foragers and nature lovers.
4.2Entry requirements
No prior knowledge is needed. A notebook, a hand lens and access to a local park or woodland are helpful.
4.3Career paths (exit profile)
- Confident, responsible recreational forager
- Volunteer at a local mycological society
- Assistant on guided mushroom walks
- Nature educator adding fungi to outdoor sessions
- Foundation for further study in mushroom identification
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | What Fungi Are and How They Live | Foundations | 3 | 12 |
| 02 | Mushroom Anatomy for Identification | Foundations | 3 | 12 |
| 03 | Fungal Ecology: Saprotrophs, Mycorrhizae and Parasites | Practice | 3 | 12 |
| 04 | Habitats and Seasons | Practice | 3 | 12 |
| 05 | Basic Identification Method | Application & project | 3 | 12 |
| 06 | Foraging Ethics and Safety Rules | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Hyphae, mycelium and fruiting bodies
- How fungi feed and reproduce
- Fungi among the kingdoms of life
- Cap, gills, pores and spines
- Stipe, ring, volva and base
- Flesh, colour changes and latex
- Decomposers of wood and litter
- Mycorrhizal partnerships with trees
- Parasitic and pathogenic fungi
- Woodland, grassland and dune habitats
- Fruiting triggers: rain, temperature and light
- Building a personal foraging calendar
- Observing a specimen step by step
- Recording features in a field notebook
- Using field guides without jumping to conclusions
- The golden rule: never eat an uncertain mushroom
- Picking etiquette and quantities
- Clothing, kit and personal safety outdoors
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A seasonal field record of one local site, with habitat notes, photographs and reasoned identifications of selected fungi.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your professor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions, short exercises at the end of each module and a final project reviewed by the professor.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your professor.
Teaching team
8.1Academic direction
The Culinary Mycology at Fungaris coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The professor of each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Introduction to Mycology for Foragers?
No prior knowledge is needed. A notebook, a hand lens and access to a local park or woodland are helpful.
How is Introduction to Mycology for Foragers taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, short exercises at the end of each module and a final project reviewed by the professor.
What is the final project?
A seasonal field record of one local site, with habitat notes, photographs and reasoned identifications of selected fungi.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Introduction to Mycology for Foragers?
The natural next step is Diploma in Culinary Mycology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
Keep branching.
From our species guide.
PoisonousBrown roll-rimPaxillus involutusGilled mushrooms
PoisonousCommon ink capCoprinopsis atramentariaGilled mushrooms
Edible with cautionDark honey fungusArmillaria ostoyaeGilled mushrooms
PoisonousGreen-spored parasolChlorophyllum molybditesGilled mushrooms
PoisonousSalmon coralRamaria formosaCoral fungi
PoisonousSatan's boleteRubroboletus satanasBoletes
PoisonousThe sickenerRussula emeticaGilled mushrooms
PoisonousYellow stainerAgaricus xanthodermusGilled mushroomsJoin the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).