Ayurvedic Nutrition & Culinary Training presented by Bhagavat Life.
Date – this 250 hour course will be held over 11 weekends, september 2016 – march 2017 (see below for details)
Tuition Feed– single payment – $6,955
payment plan – $2455 down, $1800 payment on July 15 and three $900 payments on August 1, september 1 and october 1.
all instruction in the above modules, both onsite and remote
application fee, uniform, tool kit, books, and supplies
all meals and groceries during the training
“family meal”(some weekend nights of modules 2, 3, 4)
student skills workshops in key areas such knife work
The Ayurvedic Nutrition and Culinary Training (ANACT) is the first of its kind in North America. Now you have the rare opportunity to learn how to cook with simple but specific techniques and ingredients to create delicious meals with tangible healing benefits for the body and mind.
This 250-hour training is suitable for certified Ayurvedic consultants and practitioners, yoga instructors, health chefs, and anyone who wants to learn how to cook and eat according to the principles of Ayurveda. The course includes 11 weekend training sessions, over the course of seven months along with remote learning. See course format and outline below for details.
Students will enjoy the advantages of smaller class size and learning hands-on from SV Ayurveda practitioners, and professionals in culinary arts. The program is vegetarian (no meat, fish, eggs), and it will also accommodate students with dairy-free needs.
The training includes 150 hours of hands-on cooking and 200 hours of face-to-face learning. Lunch meals and sometimes dinners are also included with each training day.
In the ANACT program students will:
Learn the basics of SV Ayurveda theory as described in the ancient texts and as it particularly relates to food and healing in our day and age
Identify ingredients according to their biochemical and bio-qualitative properties
Understand the dosha-balancing properties of foods and spices based on their taste, potency, post-digestive effect, and unique healing benefits
Learn the subtleties of making, preserving, and using various herbs and spices in cooking
Learn Ayurvedic food compatibility and practice it in menu planning
Become expert in menu planning, food costing, and sourcing
Gain knowledge and confidence in the correct use of kitchen equipment and procedures
Learn a variety of skills and techniques to prepare prana-rich food
Gain high proficiency with knife skills
Learn how to prepare many traditional Ayurvedic recipes
Learn to adapt and transform everyday dishes, and other styles of cuisine, into health-supportive Ayurvedic meals
Learn how to cook Ayurvedic food for people with illness
Be informed of the current trends in ‘healthy eating’ with their relative strengths and weaknesses
Become connected with the source of real food through farm and market visits
Gain perspective of the spiritual aspects of cooking and consciousness
Become trained in how to facilitate cooking classes
Practice plating designs
Learn how to plan and host dining events
Be trained in volume cooking and catering
Apply eco-friendly principles to setting up and running a kitchen
We will begin in September 10th 2016 and the closing session (celebration) will be on March 11th 2016. Onsite trainings will be held on weekends weekends with 11 total training weekends over the course of 7 months. We have included all the dates for these 11 weekend sessions below, in the ANACT Course Outline. Between weekend sessions there will be a small amount of reading and homework, about 2-4 hrs of homework per week. See an outline of the Modules below.
MODULE 1: KNOWLEDGE
September 10-11 and 24-25.
Introduction to SV Ayurveda
Criteria for ingredients selection and storage: Identification and classification of their biochemical and bio-qualitative properties
Herbs and spices and Ayurvedic cooking
Foods and common dietary mistakes that make us sick
Ayurvedic principles of compatible and contradictory foods
Menu planning and food costing
Converting modern recipes into Ayurvedic recipes
Healthy eating habits and digestion
Cooking for people with illness
Spiritual aspects of cooking and consciousness
Yoga and Ayurveda
Cooking as an occupation
Qualities of a great cook
Organization, time management, team work
MODULE 2: SKILLS
October 8-9 & 22-23, November 5-6 & 19-20, December 11-12
Recipes: stocks and sauces, salads, vegetables, grains, soups, beverages, cleansing dishes, desserts, homemade dairy products, digestive aids, accompaniments
New recipe creation
MODULE 3: TEACHING
January 14-15 & 28-29
The art of teaching
How to plan a cooking class
Cooking class preparation and set up
Supporting students one-on-one
Live practice, feedback, and skill development
MODULE 4: DINING EVENTS, HOSTING & STEWARDSHIP
February 11-12 & 25-26
Menu and plating design
Setting the table
Planning and hosting a dining event
The virtuous cycle of enlightened hospitality
Buffet set up and management
Volume cooking and catering
Assessment & Review will also happen on Feb 25-26
March 11 – Graduation
*Generally, each training day will be from 9am to 6pm, with a 60-minute lunch break.
The program is taught and directed by Divya Alter, who will be accompanied by several other teachers: The complete faculty is listed here: