Truffles in the Kitchen
Select, store and use fresh truffles correctly, and tell genuine truffle aroma apart from synthetic flavourings.
Programme identification
- 1.1Programme name
- Truffles in the Kitchen
- 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 teaches the practical knowledge needed to buy, store and cook truffles well. Students learn the main culinary species, from the black winter truffle and white truffle to summer and Burgundy truffles, along with their seasons and typical uses. They practise assessing quality and ripeness, explore storage and handling that preserves aroma, and make infusions, butters and oils with appropriate food safety controls. Classic and contemporary truffle dishes are covered before a close look at synthetic aromas, fraud and labelling.
Truffles command high prices, and the market includes misleading products and substituted species. Knowing how to judge what you are buying protects both the kitchen budget and the guest experience. The programme suits chefs, keen food lovers and retailers. It is taught live by a tutor selected for hands-on experience of working with truffles season after season. In the final project, each student produces a truffle buying and use guide for their own business or kitchen, including a quality checklist and two developed dishes.
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 fine dining, gourmet retail, specialty food trade, food tourism.
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:
Select, store and use fresh truffles correctly, and tell genuine truffle aroma apart from synthetic flavourings.
3.2Specific objectives
- Build the foundations: Culinary Truffle Species and Seasons; Assessing Quality and Ripeness.
- Put them into practice: Storage and Handling; Infusions, Butters and Oils.
- Apply everything to a real case: Classic and Contemporary Truffle Dishes; Synthetic Aromas, Fraud and Labelling.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Identify the main culinary truffle species and their seasons.
- Assess truffle quality, ripeness and condition before purchase.
- Store and handle truffles to preserve aroma and reduce waste.
- Prepare truffle infusions, butters and dishes with sound food safety.
- Distinguish genuine truffle aroma from synthetic flavourings and misleading labels.
Student profile
4.1Who it is for (entry profile)
Chefs, food lovers and retailers.
4.2Entry requirements
No prior knowledge is required. Access to a kitchen is useful for the practical exercises.
4.3Career paths (exit profile)
- Chef managing truffle purchasing and menus
- Delicatessen or fine food retailer
- Truffle buyer for a restaurant group
- Food writer or educator on luxury ingredients
- Product assistant at a truffle products company
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Culinary Truffle Species and Seasons | Foundations | 3 | 12 |
| 02 | Assessing Quality and Ripeness | Foundations | 3 | 12 |
| 03 | Storage and Handling | Practice | 3 | 12 |
| 04 | Infusions, Butters and Oils | Practice | 3 | 12 |
| 05 | Classic and Contemporary Truffle Dishes | Application & project | 3 | 12 |
| 06 | Synthetic Aromas, Fraud and Labelling | 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.
- Black winter and white truffles
- Summer and Burgundy truffles
- Other traded species and their seasons
- Aroma, firmness and maturity
- Visual inspection and cutting
- Spotting damaged or immature truffles
- Short-term storage and humidity
- Cleaning before service
- Portioning and minimising loss
- Truffle butters and fats
- Infused eggs, rice and dairy
- Truffle oils and safe practice
- Classic pasta, egg and risotto dishes
- Truffles with meat, fish and vegetables
- Contemporary and unexpected applications
- How synthetic truffle aroma is made
- Species substitution and fraud
- Reading and writing honest labels
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 truffle buying and use guide for the student's business, with a quality checklist and two developed dishes.
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, practical and tasting exercises in each module and a final project reviewed by the tutor.
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 Culinary Mycology 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 Truffles in the Kitchen?
No prior knowledge is required. Access to a kitchen is useful for the practical exercises.
How is Truffles in the Kitchen 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, practical and tasting exercises in each module and a final project reviewed by the tutor.
What is the final project?
A truffle buying and use guide for the student's business, with a quality checklist and two developed dishes.
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 Truffles in the Kitchen?
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.
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).