INR (₹) 20,000
This teacher training course is available from Monday to Saturday. You can start the course as soon as you enroll.
A self-paced program is available. Please send an inquiry to Swasti Yoga Center for more information.
Summary : Discover the harmonious blend of Ayurveda and yoga with our Swasti Paka Shastram (Ayurveda Cooking and Yogic Diet TTC) program. Immerse yourself in the ancient wisdom of Ayurvedic cooking and yogic nutrition as you learn to nourish your body and soul. Led by knowledgeable instructors, this transformative online training offers flexibility and personalized guidance. Join a supportive community and embark on a journey of wellness and culinary artistry. Enhance your well-being and inspire others through the healing power of food. The path to vibrant health begins here.
“Ayurveda Meets French Culinary Excellence: Renowned Ayurveda Doctors of Swasti Yoga Center Teach Indian Cooking and Ayurvedic Food Principles in a French Culinary School”
Dr. Vikas Chothe
Swasti’s founder, Dr.Vikas Chothe, holds an MD, PhD in Ayurvedic medicine with Yoga Certification from AYUSH and QCI India. He has worked as a Yoga Ambassador for the government of India and is currently an examiner for YCB Yoga examination at TQ Cert (TATA projects) for the Yoga Certification Board. He has been working as a lead examiner since the beginning of the Yoga Certification Scheme in 2016 and has conducted exams for more than 3,000 students till date. Dr.Vikas has been invited by Indian Embassy Austria, Malaysia and Armenia and has visited USA, China, Malaysia, Italy and European countries for propagation of Yoga and Ayurveda. He is also yoga school auditor for the Yoga Certification Board (YCB) creating quality standards in yoga schools globally.
Dr.Shwetambari Chothe is a certified Level 3 Yoga Teacher and Evaluator by government of India, consulting homeopath, assistant professor in LMF Homoeopathic Medical College, Pune, and co-founder of Swasti Yoga Centre. Since childhood, she had a keen interest in yoga and Indian culture. She is a great chef with Ayurveda healthy cooking as her specialty. Qualifications: MD Homoeopath, Anatomy and Physiology expert, yoga teacher and practitioner for six years.
Unit 1. Theory
1.1 The fundamentals of Ayurveda.
1.2 Ayurveda principles of Food and Nutrition.
1.3 Agni and Ama
1.4 Food according to Prakruti (Ayurveda constitution).
1.5 Yogic and Ayurveda diet
1.6 General guidelines for Ayurveda lifestyle.
1.7 Food as Medicine
Unit 2. Yoga and Ayurveda Practical
2.1 Prayer: Concept and recitation of Pranava and hymns.
2.2 Cleansing Practice (Technique, Contraindications and Benefits):
2.3 Chalana Kriya/Loosening Practice (Technique, Contraindications and Benefits):
2.4 Yogasana (Technique, Contraindications and Benefits):
2.5 Pranayama (Technique, Contraindications and Benefits):
2.6 Dhyana (Technique and Benefits):
2.7 Ayurveda diet plan and consultation related to preventive health (minimum 5 cases)
2.8 Observation and assistance in Indian kitchen understanding role of herbs, spices, and grains in Maharashtrian cuisine. Role of hygiene and sustainable practices of Ayurveda in kitchen.
2.9 Visit to Primary Health Care Center, Herbarium, Ayurveda College, Dissection Hall, Sharir kriya department, Sharir Rachna department, Swasthavritta department, Temple food, translation of cook book in global language (any 3)
2.10 Ayurvedic cooking practical workshop.
Unit 3 Indian Cooking
3.1 Nyahari/ Breakfast
3.2 Main Course
3.3 Salads/ side dish Of Maharashtra
3.5 Masala Chai/ Chaha/ Tea