CPD Certified Course on Ayurvedic Dietetics.
Integrate Ayurvedic Dietetics into Culinary and Wellness Practice
Applying Ayurvedic health principles to cooking involves more than preparing standard recipes. Whether one is a chef, culinary enthusiast, or homemaker, Ayurvedic cooking emphasises customisation based on individual constitution (doṣa), season, age, and geographic context. A clear understanding of how ingredients influence the body enables informed selection and modification of recipes to support balance and wellbeing. For instance, warming spices may support individuals with Vāta predominance during colder seasons, while cooling herbs are more appropriate for Pitta-predominant individuals in warmer climates. The thoughtful inclusion of simple home-based therapeutic measures further enhances the health-supportive value of daily meals, promoting nourishment, balance, and vitality.
These individual variations explain why taste preferences, digestive responses, and nutritional needs differ from person to person.
Programme Content
The programme is structured into three progressive parts, designed to build a strong foundation in Ayurvedic dietary principles and guide learners toward confident practical application.
Part 1: Cereals, Pulses and Spices
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C02P1C1
Introduction to Ayurvedic dietary principles.
Factors to be considered in deciding on one’s diet
Classification of food items in Ayurveda
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C02P1C2 & C02P1C3
The properties of different cereals as per Ayurveda and modern concepts
Nutraceutical use of cereals and recipes for proper utilization
Ideal time and other considerations for eating particular cereals
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C02P1C4
Pulses, their benefits and uses according to Ayurveda
Special focus on pulses which are commonly used in Europe
Sample recipes and considerations for using different combinations depending on the individual
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C02P1C5 & C02P1C6
Spices and condiments to improve the absorption of nutrients. Discussing both Indian spices and those commonly used in Europe.
Physiological and medicinal properties and sample recipes
Can spices be harmful?
Gut bacteria and Ayurvedic correlation
Part 2: Vegetables, Herbs, Oils and Dairy Products
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C02P2C1 & C02P2C2
Common vegetables and their properties
Recipes with the understanding of their nutraceutical properties according to the personal health condition, the season etc.
Discussing some common vegetables used in continental dishes.
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C02P2C3 & C02P2C4
Is dairy good or bad? Ayurvedic views on different sources of milk, their derivatives and properties
Is milk good for all ages? Processing and use of different milks and milk products based on age group.
Ayurvedic viewpoints on vegan milk and for whom it is ideally suited.
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C02P2C5
How to use fruits fruitfully? Properties and uses of different fruits.
Can we eat all fruits in every season?
Do all fruits aid digestion?
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C02P2C6
Are fats and oils good? How to choose the right fats based on your health.
Do we need to drink large quantities of water? Is water a detoxifier? Ayurveda classifications of drinking water and how to drink it depending on constitution, digestive fire and season.
Magical herbs and supplements – do they exist ? How to choose the right herbs;
Rasayana drugs — simple herbs for health.
Part 3: Deciding Which Foods Are Right for You
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C02P3C1
Guidelines on what, when and how much to eat based on different conditions like day, season, digestive capacity, etc.
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C02P3C2 & C02P3C3
Do we need to cut the fat and calories for children and elderly people?
Diet according to age groups: childhood, teen age, youth and wisdom period.
The right Rasayana herb based on Ayurvedic physiology for each age group.
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C02P3C4 & C02P3C5
Do you need to feed the fever or fast the fever?
How to decide for common health issues like indigestion, diarrhea, fever, cold, etc.
Choosing diet for metabolic diseases.
Kitchen remedies – the pharmaceuticals at home.
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C02P3C6
Minding you food – the influence of the mind on choosing food and how it affects your health
Diet choices based Mind types
Understanding the “foods” of sensory organs. How does Ayurveda consider sensory perceptions through sense organs as ‘food’?
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Health coaches and Chefs with a vision for the future who knows future of culinary science is in delivering customised healthy food.
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By using the logic of Ayurveda, you will be able to understand what, when, why, and how to decide the right recipe considering the individual's body type, health, ethnicity, season, and location.
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The CPD certification provides recognised evidence of continuing professional development and can support your professional learning and career development internationally.
The knowledge you gain after this course can be used to improve your decision making on what is the optimal food choice.
For heath coaches it will another tool to decide most optimal diet and for the Chefs, this knowledge helps them to make customize the recipes, which will be appreciated by the clients and make them come back to you.
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To accommodate participants across different time zones, we offer the CPD Certified Ayurvedic Dietetics Course in two flexible live online learning formats. Both follow the same curriculum, are taught by the same faculty, and lead to the same CPD certification and learning outcomes.
Weekday Batch
Ideal for participants who prefer learning during the week.
Class Days: Monday to Thursday
Duration: 18 live online sessions
Session Length: 1.5 hours per session
Course Format: Delivered in three modules, with six sessions in each module
Weekend Batch
Designed for working professionals who prefer weekend learning.
Class Days: Saturday & Sunday
Duration: 18 live online sessions
Session Length: 1.5 hours per session
Course Format: Delivered in three modules, with six sessions in each module
Course Schedule & Structure
Monday to Thursday | 2:00 PM – 3:30 PM IST (1.5 hours per class)
| Course Section | Live Class Dates | Assessment Date |
|---|---|---|
| Part 1 | 20, 21, 22, 26, 27, 28 October 2026 | Sat, 31 Oct 2026 |
| Part 2 | 29 Oct, 2, 3, 4, 5, 9 November 2026 | Sat, 14 Nov 2026 |
| Part 3 | 10, 11, 12, 16, 17, 18 November 2026 | Sat, 21 Nov 2026 |