Audience: 

• To take this course, students must successfully complete the ANACT Foundations course. 

• ANACT Professional is appropriate for people who are interested in working as an Ayruvedic private chef, running a food business, writing recipes or cookbooks, developing and/or testing recipes, teaching cooking classes, specializing in nutrition consulting (as a certified Ayurvedic practitioner or medical professional).

Course Objectives: 

• Learn, apply, and refine various cooking techniques to several Ayurvedic recipes 

• Understand how to use food to balance and cleanse the seven tissues in the body

• Write easy-to-follow recipes

• Create a dish utilizing Ayurvedic food principles and cooking techniques

• Thoroughly test a recipe and provide helpful feedback

• Explore essential elements of food styling

• Become familiar with the mindset, skills, and organization of a teacher

• Write a thorough lesson plan for a cooking class 

• Determine and teach the most appropriate style of teaching a cooking class

• Lead a short cooking presentation

• Demonstrate principles of enlightened hospitality

• Learn various styles of setting the table and serving food

• Plan an event menu

• Learn and implement daily Ayurvedic self-care practices that create balance

• Understand Ayurveda’s perspective of a healthy pregnancy and postpartum window

• Be aware of the joys and challenges of cooking as an occupation

• Understand the the aspects of kitchen organization, time management, and teamwork

• Calculate the cost of a dish, a menu, and a dining event 

• Become competent in following food safety guidelines and state regulations

Format: 

• A curriculum of 10 modules, including 3 full cooking modules

• Online classes, held via Zoom and a customized learning platform

  • Through the learning platform, you will be able to

    • introduce yourself,

    • participate in group discussions and comment on others’ assignments, 

    • private message individuals or groups,

    • complete and submit assignments, 

    • access a comprehensive library of class content, recipes, and photos (all downloadable), and 

    • browse supporting resources

• 40+ live lessons (many with an accompanying live Q&A session) with a diverse group of renowned teachers

  • Sessions are 2-3 hours long

  • Lessons held primarily on weekends; Q&A sessions primarily on Thursdays

  • For an optimal learning experience for all, we highly encourage regular attendance during the live sessions. If, however, you are unable to attend live, the sessions will be recorded for you to watch them at your convenience.

  • Some classes will be primarily content/theory while others will be primarily application through observing a cooking demonstration and then encouraged to try on your own at home. 

  • Estimated live class time: 200 hours

• Weekly live office hour call, hosted by teaching assistants

• Weekly readings and practical assignments that increase your understanding and integration of skills. 

  • Estimated out of class/assignment time: 84 hours

• Cumulative learning opportunities through two end-of-course formal assessments 

• Structure for small-group community building/course support (optional and student-led)

• Optional add on

  • In-person retreat with Divya in New York City (additional cost) to practice cooking skills and build relationships 

Course Sequence: Modules and Lessons

Module 0 = Welcome and Orientation

• Lesson 0: Welcome to ANACT Professional

Module 1 = Food’s Effects on Human Physiology  

• Lesson 1: The Four Types of Toxins According to SV Ayurveda

• Lesson 2 (part 1 and 2): The Seven Tissues: Using Food to Balance and Cleanse 

• Lesson 3 (part 1 and 2): Detox Recipes 

• Lesson 4: Sattva, Rajas, and Tamas in Relation to Food

Module 2 = Cooking (Part 1)

• Lesson 5: Khicharis

• Lesson 6: Soups

• Lesson 7: Curries

• Lesson 8: Grain Dishes

• Lesson 9: Stir Frying 

• Lesson 10: Pan Frying 

• Lesson 11 (part 1 and 2): Ayurvedizing Italian Cuisine

Module 3 = Recipe Writing

• Lesson 12: Elements of a Great Recipe

• Lesson 13: Writing Recipes That Work

• Lesson 14: Food Styling

• Lesson 15: Writing a Cookbook

Module 4 = Cooking (Part 2)

• Lesson 16 (part 1 & 2):  Types of Flour & Baking Sweet and Savory Pastries 

• Lesson 17: Raw Desserts (blending, food processing)

• Lesson 18: (part 1 & part 2) Finger Foods: Bases, Toppings, Presentation

Module 5 = Food Service & Hospitality

• Lesson 19: Principles of Enlightened Hospitality

• Lesson 20: Setting the Table & Types of Food Service

• Lesson 21: Principles of Planning and Hosting a Dining Event 

Module 6 = Cooking (Part 3)

• Lesson 22 (part 1 and 2): Dosa & Pancakes 

• Lesson 23: Flatbreads

• Lesson 24: Clay pot cooking & braising 

• Lesson 25 Salads and Dressings 

Module 5 = Teaching Cooking Classes

• Lesson 26 (part 1 and 2): 7 Laws of the Learner (art of teaching)

• Lesson 27: Types of Cooking Classes

• Lesson 28: Lesson Planning 

• Lesson 29: Teaching Practice

Module 8 = Dinacharya: Daily Practices for Selfcare

• Lesson 30: Morning Routines

• Lesson 31: Evening Routines

• Lesson 32 (part 1 and 2): Water & Medicinal Beverages 

Module 9 = Nutrition During Pregnancy and Postpartum

• Lesson 33: Ayurveda’s Perspective on Pregnancy 

• Lesson 34: Recipes During Pregnancy 

• Lesson 35: Ayurveda’s Perspective on Postpartum 

• Lesson 36: Recipes During Postpartum

Module 10 = Running a Sustainable Health Food-Centered Business 

• Lesson 37: Joys and Challenges of Cooking As an Occupation

• Lesson 38: Food Safety

• Lesson 39: Food Costing 

• Lesson 40: Kitchen Organization, Time Management & Teamwork

Module 11 = Final Assessments & Celebrations 

• Recipe Project

• Written Exam

• Social Gathering 

• ANACT Graduation 

Tuition:

• Early Bird = $5,499 (one-time payment)

  • Early bird price is available for the first 30 students who sign up

  • Early Bird offer expires on February 15, 2023

• Regular =  $6,499

What is NOT included in this price, but is necessary or highly recommended?

• Textbooks:

  • from ANACT Foundations:

    • What to Eat for How You Feel by Divya Alter

    • Joy of Balance by Divya Alter

    • Healing the Thyroid with Ayurveda by Dr. Marianne Teitelbaum

  • New required textbooks will be announced soon