Qualification Overview

Qualification  Title Certificate in Ayurveda Nutrition & Cooking
Qualification Type Certificate
Duration 2 weeks (starts on Monday and ends on the subsequent Saturday)
Typical Day Morning Session : 10 am to 12.30 pm
Afternoon Session: 2 pm to 4 pm (Except Sunday)
Strategic Purpose Graduates will be able to provide basic healing with food and nutrition Ayurveda Management with examination and monitoring of dosha   conditions, provide guidance on qualities, elements and energetic properties over more than 100 grains, nuts, beans, oils, fruits, vegetables and support strategies and Ayurvedic treatment.
Entry Requirements Applicants must be at least 18 years of age, must also be able to speak and read English to a level to understand course terminology used
   

 Content

Theory

1. Introduction to Ayurveda
Definition
Aims & Objectives
History & Branches
Scope of Ayurveda
2. Fundamental Principles of Ayurveda
Definition of Aahara (Food) and Aahara Matra (Quantity)
Concept of Pathya - Apathya
Concept of Trayopstambha (3 sub-pillars of health)
Concept of Shadrasa (6 tastes)
3. Basic Principles of Aahara
Aaharavidhi (Mthod of eating food)
Aaharvidhi Visheshayatanani
Aahar and Jala (Food & Water Relation)
4. Aahar according to Rutu
5. Classification of food according to Ayurveda - Grains, nuts, spices, oils etc.
6. Concept of Agni

7. Prakriti (Body-Mind Constitution) Analysis

8. Modern - Basic principles of Nutrition and Dietetics

9. Preparation of Ayurvedic recipes

Practicals/Demonstrations/Hands-on Training

Basic Ayurveda cooking methods
Ayurvedic recipes according to body constitution
Therapeutic Ayurvedic recipes (Manda, Peya, Vilepi etc.)
Preparation of some nourishing breakfast
Preparation of diet as per patient diagnosis

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