DiplomaEstablished

Diploma in Gourmet Mushroom Production

A complete production pathway for oyster, shiitake, lion's mane and other gourmet species, from lab to market.

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Level

Diploma

Modules

Duration

6 months · 192 h

Next start

January 11, 2027

Fee

$1,490

Format

Live online

Certificate

Diploma Certificate

Language

English US

School

Cultivation

Program identification

1.1Program name: Diploma in Gourmet Mushroom Production
1.2Type of qualification: Diploma
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Mushroom Cultivation & Production. 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 →

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Overview

2.1Program description

The Diploma in Gourmet Mushroom Production follows a complete production pathway for oyster, shiitake, lion's mane and other gourmet species, from the lab bench to the customer. Across eight modules you study market demand for each species, manage cultures, produce spawn and substrates, and run dedicated production systems for oyster mushrooms and for shiitake and lion's mane. The program then covers climate control tuned to gourmet species, harvest quality and shelf life, and the production planning and sales work that turns good crops into a viable business.

Gourmet mushrooms are increasingly present on restaurant menus and retail shelves, and buyers expect consistent quality and reliable supply. Meeting that standard requires growers to master the whole chain rather than individual techniques. The diploma suits growers who already produce on a small scale and want to reach commercial quality. In the final project you design an integrated production system for at least three gourmet species, including lab workflow, substrate plan, room schedule, quality standards and a sales plan, reviewed in depth by your instructor.

2.2Why it matters / what need it meets

It meets a practical need: applied, up-to-date knowledge in cultivation, useful in areas such as gourmet mushroom production, restaurant and food service supply, premium and organic retail, agricultural consultancy.

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:

A complete production pathway for oyster, shiitake, lion's mane and other gourmet species, from lab to market.

3.2Specific objectives

Build the foundations: Gourmet Species and Market Demand; Lab Practice and Culture Management; Spawn and Substrate Production.
Put them into practice: Oyster Mushroom Systems; Shiitake and Lion's Mane Systems; Climate Control for Gourmet Species.
Apply everything to a real case: Harvest, Quality and Shelf Life; Production Planning and Sales.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Run culture, spawn and substrate production for gourmet species.
Operate production systems for oyster, shiitake and lion's mane.
Set climate targets for different species and room configurations.
Maintain harvest quality and shelf life to buyer standards.
Plan weekly production to match sales commitments.

Student profile

4.1Who it is for (entry profile)

Growers aiming for commercial quality.

4.2Entry requirements

Some basic growing experience is expected, such as completing an introductory course or growing at least one species. Access to a growing space and a sterilization method is recommended.

4.3Career paths (exit profile)

Production manager on a gourmet mushroom farm
Owner of a commercial gourmet mushroom business
Head grower for a specialty producer
Supplier to restaurants and premium retailers
Technical adviser to new gourmet farms
Quality manager for gourmet mushroom production

Sectors

gourmet mushroom productionrestaurant and food service supplypremium and organic retailagricultural consultancy

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Gourmet Species and Market Demand	Foundations	3	24
02	Lab Practice and Culture Management	Foundations	3	24
03	Spawn and Substrate Production	Foundations	3	24
04	Oyster Mushroom Systems	Practice	3	24
05	Shiitake and Lion's Mane Systems	Practice	3	24
06	Climate Control for Gourmet Species	Practice	3	24
07	Harvest, Quality and Shelf Life	Application & project	3	24
08	Production Planning and Sales	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.

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

An integrated production system design for at least three gourmet species, covering lab workflow, substrates, room schedule, quality standards and sales 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 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, practical exercises in each module and a final project reviewed by the instructor with detailed feedback.

40%Participation and module exercises

60%Final project

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 Cultivation 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.

Fees and financing →

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 Gourmet Mushroom Production?

Some basic growing experience is expected, such as completing an introductory course or growing at least one species. Access to a growing space and a sterilization method is recommended.

How is Diploma in Gourmet Mushroom Production 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, practical exercises in each module and a final project reviewed by the instructor with detailed feedback.

What is the final project?

An integrated production system design for at least three gourmet species, covering lab workflow, substrates, room schedule, quality standards and sales plan.

What certificate do I get?

What can I study after Diploma in Gourmet Mushroom Production?

The natural next step is Master in Commercial Mushroom Production.

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.