Poisonous Mushrooms & Foraging Safety
Recognize the most dangerous toxic species, understand poisoning syndromes and adopt safety habits that prevent mistakes.
Programme identification
- 1.1Programme name
- Poisonous Mushrooms & Foraging Safety
- 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 course focuses on the fungi that cause serious harm and on the habits that stop mistakes before they happen. It begins with the deadly amanitas, including the death cap and destroying angels, and their edible look-alikes, then covers other lethal and seriously toxic groups such as certain webcaps, small Lepiota species and toxic Clitocybe. Students gain an overview of the main poisoning syndromes, learn why folk tests are dangerous and practise safe protocols in the field and in the kitchen.
Most serious poisonings follow a small number of predictable errors, so this knowledge matters to anyone who picks, buys, cooks or guides. The programme suits all foragers, chefs and guides, regardless of experience. It is taught live by mycologists with real-world experience of identification and poisoning cases, and it gives clear, non-clinical guidance on what to do when poisoning is suspected. In the final project each student writes a safety protocol tailored to their own context, whether a household, restaurant or guided walk.
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 Hospitality and restaurants, Mycotourism and outdoor guiding, Food retail, Public education.
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:
Recognize the most dangerous toxic species, understand poisoning syndromes and adopt safety habits that prevent mistakes.
3.2Specific objectives
- Build the foundations: Deadly Amanitas and Their Look-Alikes; Other Lethal and Seriously Toxic Species.
- Put them into practice: Mushroom Poisoning Syndromes Overview; Common Myths and Dangerous Folk Tests.
- Apply everything to a real case: Safe Foraging and Kitchen Protocols; What to Do in a Suspected Poisoning.
- Complete a final project reviewed by your professor.
3.3Competences you will gain
- Recognise the deadly amanitas and their most common look-alikes.
- Name other lethal and seriously toxic species and their key features.
- Explain the main mushroom poisoning syndromes and why timing matters.
- Debunk dangerous folk tests with clear, evidence-based reasoning.
- Apply safe field and kitchen protocols to prevent poisoning.
Student profile
4.1Who it is for (entry profile)
All foragers, cooks and guides.
4.2Entry requirements
No prior knowledge is required, although basic familiarity with mushroom anatomy will help.
4.3Career paths (exit profile)
- Safety-aware forager and household cook
- Foray guide responsible for group safety
- Chef or kitchen manager handling wild mushrooms
- Retail or market staff checking customer queries
- Mycological society safety officer
- Educator delivering fungi safety talks
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Deadly Amanitas and Their Look-Alikes | Foundations | 3 | 12 |
| 02 | Other Lethal and Seriously Toxic Species | Foundations | 3 | 12 |
| 03 | Mushroom Poisoning Syndromes Overview | Practice | 3 | 12 |
| 04 | Common Myths and Dangerous Folk Tests | Practice | 3 | 12 |
| 05 | Safe Foraging and Kitchen Protocols | Application & project | 3 | 12 |
| 06 | What to Do in a Suspected Poisoning | 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.
- Death cap: features and habitats
- Destroying angels and white amanitas
- Edible species most often confused
- Deadly webcaps and orellanine
- Small Lepiota and Galerina species
- Toxic Clitocybe, Inocybe and Entoloma
- Early-onset versus late-onset syndromes
- Gastrointestinal and neurological patterns
- Why delayed symptoms are dangerous
- Silver spoons, peeling and other myths
- Animal behaviour is no guide
- Why cooking does not neutralise toxins
- Separating finds in the basket
- Kitchen rules for unfamiliar species
- Keeping a sample of every meal
- Contacting emergency services and poison centres
- Preserving remains for identification
- Information to give medical staff
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 written foraging and kitchen safety protocol tailored to the student's own household, business or guiding context.
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, case-based exercises in 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 Poisonous Mushrooms & Foraging Safety?
No prior knowledge is required, although basic familiarity with mushroom anatomy will help.
How is Poisonous Mushrooms & Foraging Safety 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, case-based exercises in each module and a final project reviewed by the professor.
What is the final project?
A written foraging and kitchen safety protocol tailored to the student's own household, business or guiding context.
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 Poisonous Mushrooms & Foraging Safety?
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.
EdibleButton mushroomAgaricus bisporusGilled mushrooms
EdibleCaesar's mushroomAmanita caesareaGilled mushrooms
Deadly poisonousDeath capAmanita phalloidesGilled mushrooms
Deadly poisonousDestroying angelAmanita virosaGilled mushrooms
PoisonousFly agaricAmanita muscariaGilled mushrooms
Deadly poisonousFool's mushroomAmanita vernaGilled mushrooms
PoisonousPanther capAmanita pantherinaGilled 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).