Wild Mushroom Supply Chains & Traceability
Map how wild mushrooms travel from forest to restaurant and build fair, traceable and compliant sourcing relationships.
Programme identification
- 1.1Programme name
- Wild Mushroom Supply Chains & Traceability
- 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 maps the journey of wild mushrooms from forest to restaurant and shop. Students examine the structure of the wild mushroom trade, the roles of pickers, collectors and wholesalers, and the quality standards and grading systems used at each stage. They then build traceability systems and documentation, explore fair sourcing practices that protect picker welfare, and look at international trade and import controls that apply when wild mushrooms cross borders.
Wild mushroom supply chains are often informal, which creates risks around identity, quality, legality and labour conditions. Buyers who understand the chain can source more safely and fairly. The programme suits buyers, wholesalers, restaurant groups and retailers. It is taught live by a tutor selected for experience in the mushroom trade or supply chain management. In the final project, each student maps a real or realistic wild mushroom supply chain and proposes a traceability and fair sourcing plan, including supplier criteria, documentation and quality checkpoints.
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 food wholesale and distribution, restaurant groups, specialty retail, import and export.
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:
Map how wild mushrooms travel from forest to restaurant and build fair, traceable and compliant sourcing relationships.
3.2Specific objectives
- Build the foundations: Structure of the Wild Mushroom Trade; Pickers, Collectors and Wholesalers.
- Put them into practice: Quality Standards and Grading; Traceability Systems and Documentation.
- Apply everything to a real case: Fair Sourcing and Picker Welfare; International Trade and Import Controls.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Map the actors and steps in a wild mushroom supply chain.
- Apply grading and quality standards to traded wild mushrooms.
- Design traceability systems with clear batch documentation.
- Assess sourcing practices for fairness and picker welfare.
- Explain the controls that apply to imported wild mushrooms.
Student profile
4.1Who it is for (entry profile)
Buyers, wholesalers and restaurant groups.
4.2Entry requirements
No prior knowledge is required. Experience in purchasing or the food trade is helpful.
4.3Career paths (exit profile)
- Wild mushroom buyer for a restaurant group
- Supply chain coordinator at a wholesaler
- Sourcing manager for a specialty food retailer
- Quality and traceability officer
- Import and export assistant in the food trade
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Structure of the Wild Mushroom Trade | Foundations | 3 | 12 |
| 02 | Pickers, Collectors and Wholesalers | Foundations | 3 | 12 |
| 03 | Quality Standards and Grading | Practice | 3 | 12 |
| 04 | Traceability Systems and Documentation | Practice | 3 | 12 |
| 05 | Fair Sourcing and Picker Welfare | Application & project | 3 | 12 |
| 06 | International Trade and Import Controls | 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.
- Main traded species and volumes
- Seasonal flows and regions
- Price formation in the trade
- Roles of pickers and collection points
- Wholesalers and distributors
- Informal and formal channels
- Grading classes and defects
- Fresh, frozen and dried standards
- Inspection at each stage
- Batch codes and records
- Digital traceability tools
- Documents required by buyers
- Picker working conditions
- Fair pricing and contracts
- Social audits and codes of conduct
- Import rules and controls
- Phytosanitary and food safety checks
- Customs documentation
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 mapped wild mushroom supply chain with a traceability and fair sourcing plan, including supplier criteria and quality checkpoints.
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, supply chain 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 Wild Mushroom Supply Chains & Traceability?
No prior knowledge is required. Experience in purchasing or the food trade is helpful.
How is Wild Mushroom Supply Chains & Traceability 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, supply chain exercises in each module and a final project reviewed by the tutor.
What is the final project?
A mapped wild mushroom supply chain with a traceability and fair sourcing plan, including supplier criteria and quality checkpoints.
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 Wild Mushroom Supply Chains & Traceability?
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).