Tempeh Production
Produce consistent, safe tempeh with Rhizopus from soybeans and alternative legumes and grains, at home or commercial scale.
Programme identification
- 1.1Programme name
- Tempeh Production
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. 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
Tempeh turns cooked legumes into a firm, protein-rich cake held together by the mycelium of Rhizopus, and it is attracting new attention as producers experiment with chickpeas, lentils, grains and local beans. This course explains the history of tempeh in Indonesia and the biology of Rhizopus, then works step by step through dehulling, cooking and acidifying beans, choosing starter cultures, inoculating and packaging. You will learn to control the heat the culture produces during incubation, which is the most common cause of failed batches.
The course suits food entrepreneurs, chefs and home fermenters who want to make tempeh that is consistent, safe and appealing, whether for a household, a restaurant or a small business. The tutor, selected for experience of producing tempeh commercially, explains equipment choices, hygiene routines and how to handle storage and distribution. For the final project, you will develop a tempeh using an alternative substrate, record incubation data, evaluate texture and flavour, and outline the safety and storage steps needed to produce it regularly.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as plant-based foods, artisan food production, restaurants and hospitality.
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:
Produce consistent, safe tempeh with Rhizopus from soybeans and alternative legumes and grains, at home or commercial scale.
3.2Specific objectives
- Build the foundations: Tempeh history and Rhizopus biology; Dehulling, cooking and acidifying beans.
- Put them into practice: Starter cultures, inoculation and packaging; Incubation and controlling heat build-up.
- Apply everything to a real case: Alternative substrates and new tempeh styles; Food safety, storage and commercial production.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Dehull, cook and acidify legumes correctly for tempeh.
- Inoculate and package beans for even Rhizopus growth.
- Control incubation temperature, including heat generated by the culture.
- Develop tempeh from alternative legumes and grains.
- Apply hygiene, chilling and storage practices for safe tempeh.
Student profile
4.1Who it is for (entry profile)
Food entrepreneurs, chefs and home fermenters.
4.2Entry requirements
No prior experience is needed. You will need a kitchen, a thermometer and a simple incubator or warm, controllable space.
4.3Career paths (exit profile)
- Tempeh producer for local or regional markets
- Plant-based food entrepreneur
- Fermentation chef in a restaurant
- Production assistant in a plant-based food company
- Fermentation workshop instructor
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Tempeh history and Rhizopus biology | Foundations | 3 | 12 |
| 02 | Dehulling, cooking and acidifying beans | Foundations | 3 | 12 |
| 03 | Starter cultures, inoculation and packaging | Practice | 3 | 12 |
| 04 | Incubation and controlling heat build-up | Practice | 3 | 12 |
| 05 | Alternative substrates and new tempeh styles | Application & project | 3 | 12 |
| 06 | Food safety, storage and commercial production | 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.
- Origins of tempeh in Java
- Rhizopus species and how they grow
- Why tempeh is safe when made correctly
- Dehulling methods for soy and other legumes
- Cooking to the right texture
- Acidification and its safety role
- Choosing commercial or traditional starters
- Inoculation rates and mixing
- Perforated bags, trays and moulds
- Incubator options and set-up
- Managing self-generated heat
- Signs of a finished or failed tempeh
- Chickpea, lentil and fava tempeh
- Grain and mixed-substrate tempeh
- Flavoured and regional tempeh styles
- Hygiene and key hazards
- Chilling, freezing and pasteurising
- Equipment and workflow for commercial batches
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
Develop and document a tempeh made from an alternative substrate, including incubation data and a storage plan.
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 tutor 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 and practical exercises in each module. The tutor reviews your final project and provides feedback.
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 tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school 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 tutor for 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. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in 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 Tempeh Production?
No prior experience is needed. You will need a kitchen, a thermometer and a simple incubator or warm, controllable space.
How is Tempeh Production 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 and practical exercises in each module. The tutor reviews your final project and provides feedback.
What is the final project?
Develop and document a tempeh made from an alternative substrate, including incubation data and a storage plan.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Tempeh Production?
The natural next step is Diploma in Koji & Japanese Fermentation.
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.
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article 
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
From our species guide.
Join 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).