Mycology in the agriscience classroom: A curriculum based on wild foraged mushroom certification

Abstract The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild‐Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and regulation, the role of ecology in agroecosystems, and taxonomic identification skills. Fungi also play many different roles in the ecosystem, including decomposers, mutualists, and parasites. Lesson plans in three topic areas were produced: mushroom identification and fungal ecology, mushroom growth and food safety, and mushrooms as a renewable resource. Examples of hands‐on learning and connections to the Wild‐Foraged Mushroom certification are provided. This certification is available in the state of Michigan; however, lessons could be adapted for use in other regions of the United States. Looking at taxonomy, ecology, food science, and economics through the lens of mycology is an engaging way to motivate students while potentially helping them earn a certification.