Diploma in Artisan Fungal Fermented Foods
Gain the skills to produce and sell high-quality fermented foods made with molds and yeasts, from bread and cheese to tempeh.
Program identification
- 1.1Program name
- Diploma in Artisan Fungal Fermented Foods
- 1.2Type of qualification
- Diploma
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris program 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)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: January 11, 2027 to June 25, 2027. Enrollment closes on January 4, 2027. Following intake: April 12, 2027. How intakes work →
Overview
2.1Program description
Artisan fermented foods made with molds and yeasts, from sourdough bread and mold-ripened cheese to tempeh, miso and fermented drinks, attract customers who value flavor, craft and provenance. Turning that craft into a sustainable business, however, demands a broad set of technical and practical skills. This diploma covers them in eight modules. You will begin with fermentation science for artisans, then work through sourdough and fermented baked goods, mold-ripened cheeses, tempeh and other Rhizopus ferments, and koji, miso and fermented seasonings.
Further modules address fermented drinks for small producers, food safety, hygiene and labeling, and the practical steps of setting up an artisan fermentation business, from premises and equipment to pricing and sales channels. The diploma suits artisan producers and food entrepreneurs who want to broaden their range or launch a business with solid technical foundations. Each module is taught by a instructor selected for experience as a working artisan or food business adviser. For your final project, you will develop a business plan for an artisan fermentation enterprise, including product range, production processes, food safety plan and route to market.
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 artisan food production, bakery and dairy, specialty food retail, restaurants and hospitality.
Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.
Objectives and competences
3.1General objective
To finish the program able to apply its content professionally and with judgment. In short:
Gain the skills to produce and sell high-quality fermented foods made with molds and yeasts, from bread and cheese to tempeh.
3.2Specific objectives
- Build the foundations: Fermentation science for artisans; Sourdough and fermented baked goods; Mold-ripened cheeses.
- Put them into practice: Tempeh and other Rhizopus ferments; Koji, miso and fermented seasonings; Fermented drinks for small producers.
- Apply everything to a real case: Food safety, hygiene and labeling; Setting up an artisan fermentation business.
- Complete a final project reviewed by your instructor.
3.3Competences you will gain
- Apply core fermentation science to a range of artisan products.
- Produce sourdough, mold-ripened cheese, tempeh and koji-based foods.
- Develop fermented drinks suitable for small-scale production.
- Write a food safety plan and compliant labels for artisan products.
- Prepare costings and a launch plan for an artisan fermentation business.
Student profile
4.1Who it is for (entry profile)
Artisan producers and food entrepreneurs.
4.2Entry requirements
Basic fermentation experience, for example with bread, pickles or kombucha, is recommended. Access to a kitchen for practical exercises is needed.
4.3Career paths (exit profile)
- Founder of an artisan fermentation business
- Artisan baker, cheesemaker or tempeh producer
- Production lead in a small fermented food company
- Fermentation chef or kitchen producer
- Market stall and farm stand producer
- 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 | Fermentation science for artisans | Foundations | 3 | 24 |
| 02 | Sourdough and fermented baked goods | Foundations | 3 | 24 |
| 03 | Mold-ripened cheeses | Foundations | 3 | 24 |
| 04 | Tempeh and other Rhizopus ferments | Practice | 3 | 24 |
| 05 | Koji, miso and fermented seasonings | Practice | 3 | 24 |
| 06 | Fermented drinks for small producers | Practice | 3 | 24 |
| 07 | Food safety, hygiene and labeling | Application & project | 3 | 24 |
| 08 | Setting up an artisan fermentation business | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 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.
- Microbes in artisan fermentation
- Controlling time, temperature and salt
- Reading and recording a ferment
- Sourdough bread production
- Fermented pastries and sweet doughs
- Scheduling a small bakery
- Bloomy and blue cheeses
- Natural and washed rinds
- Small-scale ripening spaces
- Tempeh production at small scale
- Alternative substrates
- Oncom and related ferments
- Koji production
- Miso and soy-based ferments
- Garums, pastes and hot sauces
- Kombucha and water kefir
- Small-batch cider and mead
- Low-alcohol fermented drinks
- Hazard analysis for artisan producers
- Hygiene and premises
- Labeling and legal requirements
- Premises, equipment and registration
- Costing and pricing
- Markets, retail and online sales
5.3Company placement
This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Develop a business plan for an artisan fermentation enterprise with products, processes, safety plan and route to market.
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 instructor 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 8 hours a week for 24 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 instructor reviews the final project with detailed 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 instructor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the program and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization 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 enrollment
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).
- A short résumé or a description of your experience in the field.
10.3Deadlines
Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: $1,490
- Full payment before the start: $1,192 (20% reduction).
- 40% reservation ($596) and 6 monthly installments of $149.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the program 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 canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment 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 Diploma in Artisan Fungal Fermented Foods?
Basic fermentation experience, for example with bread, pickles or kombucha, is recommended. Access to a kitchen for practical exercises is needed.
How is Diploma in Artisan Fungal Fermented Foods taught?
Live online, in 8 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 instructor reviews the final project with detailed feedback.
What is the final project?
Develop a business plan for an artisan fermentation enterprise with products, processes, safety plan and route to market.
What certificate do I get?
On completing the program and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.
What can I study after Diploma in Artisan Fungal Fermented Foods?
The natural next step is Master in Fungal Fermentation Science & Technology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This program 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 mold 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 mold 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 installments. All prices are stated in US dollars (USD).