CourseEstablished

Latin American Mushroom Traditions

Discover the edible fungi of Latin American food cultures, from huitlacoche and Mexican wild mushrooms to Andean and Patagonian species.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Culinary Mycology

Program identification

1.1Program name: Latin American Mushroom Traditions
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. 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): 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 program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

mexican wild mushroomshuitlacoche recipeslatin american mushroomsethnomycology coursetraditional mushroom dishes

Overview

2.1Program description

This course introduces the edible fungi of Latin American food cultures and the knowledge that surrounds them. Students start with the ethnomycology of the region, then explore the wild mushroom markets of Mexico, among the richest in the world. Huitlacoche, the corn smut valued as a delicacy, has its own module, followed by edible fungi of the Andes and Patagonia, such as the Cyttaria species that grow on southern beeches. The course covers traditional recipes and preparations and closes with a module on respecting community knowledge and its custodians.

Interest in Latin American ingredients is growing among chefs worldwide, which makes respectful, well-informed engagement more important than ever. The program suits chefs, foragers and food researchers. It is taught live by professionals with fieldwork and culinary experience in the region. For the final project, each student researches one Latin American fungal food tradition and presents a documented profile with recipes, context and appropriate credit to community sources.

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 restaurants, food research and media, culinary tourism, cultural heritage.

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:

Discover the edible fungi of Latin American food cultures, from huitlacoche and Mexican wild mushrooms to Andean and Patagonian species.

3.2Specific objectives

Build the foundations: Ethnomycology of Latin America; Mexican Wild Mushroom Markets.
Put them into practice: Huitlacoche in the Kitchen; Andean and Patagonian Edible Fungi.
Apply everything to a real case: Traditional Recipes and Preparations; Respecting Community Knowledge.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Describe the main ethnomycological traditions of Latin America.
Identify key species sold in Mexican wild mushroom markets.
Prepare huitlacoche using traditional and modern methods.
Recognize Andean and Patagonian edible fungi and their contexts.
Engage with community knowledge ethically and give proper credit.

Student profile

4.1Who it is for (entry profile)

Chefs, foragers and food researchers.

4.2Entry requirements

No prior knowledge is required. Reading Spanish is helpful for some sources but not essential.

4.3Career paths (exit profile)

Chef specializing in Latin American cuisine
Food researcher or writer
Culinary tourism guide
Forager working in Latin American regions
Consultant on ingredient sourcing from the region

Sectors

restaurantsfood research and mediaculinary tourismcultural heritage

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Ethnomycology of Latin America	Foundations	3	12
02	Mexican Wild Mushroom Markets	Foundations	3	12
03	Huitlacoche in the Kitchen	Practice	3	12
04	Andean and Patagonian Edible Fungi	Practice	3	12
05	Traditional Recipes and Preparations	Application & project	3	12
06	Respecting Community Knowledge	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.

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

A documented profile of one Latin American fungal food tradition, with recipes, context and credit to community sources.

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 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, research and cooking exercises in each module and a final project reviewed by the instructor.

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 Culinary Mycology 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

Course Certificate

On completing the program and its project, Fungaris issues a Course 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).

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: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

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 Latin American Mushroom Traditions?

No prior knowledge is required. Reading Spanish is helpful for some sources but not essential.

How is Latin American Mushroom Traditions 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, research and cooking exercises in each module and a final project reviewed by the instructor.

What is the final project?

A documented profile of one Latin American fungal food tradition, with recipes, context and credit to community sources.

What certificate do I get?

What can I study after Latin American Mushroom Traditions?

The natural next step is Diploma in Culinary Mycology.

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.