Professional Courses in Plant Based Nutrition, Lifestyle Medicine & Culinary Medicine at Plant Based Academy

Professional Certificate in Plant Based Nutrition, Culinary Medicine, Lifestyle Medicine and Fine Dining Raw Food Mastery. 12 Comprehensive Modules completed Over Twelve Weeks. This comprehensive course can be taken alone as the professional certificate or as part of the Diploma or Degree Course. This culinary course is recommended for students with strong ambitions who have an interest in plant based cooking with No prior culinary experience is required. We welcome students from a variety of different educational and occupational backgrounds. The next courses are January 29 2022, May 22 2022 and September 24 2022. Early booking is essential as classes are small.

Description

12 Comprehensive Modules : In Person Course Delivered Over Two Weeks at Plant Based Academy Headquarters in Dublin Ireland – 3995 Euro as a stand alone course or 4550 as the Diploma course which includes the full course online along with the twelve weeks in person course. This In Person Course is also required when taking the Advanced Degree Course. 

Program Details

Individuals who may benefit from the program

Individuals who hold a qualification in science, or registered dietitians, physicians and other health professionals who desire to apply evidenced base for plant-based diets in their practice, those who want to pursue a plant based business, health educators who want to communicate the health benefits of plant-based eating for health promotion, students motivated to promote sustainable diets, and those interested in lifestyle medicine and plant based nutrition on an advanced level.

Course Schedule:

Comprehensive Course Curriculum Modules:

Module 1: Plant Based Nutritional Science: Plant Based Health Myths, Pitfalls & Essentials. Long Term Sustainable Veganism. – An Introduction to Phytochemicals.

Module 2: The Art of Advanced Fermentation & The Science of Gut Microbiota, Probiotics, Prebiotics, Synbiotics & Psychobiotics. Increasing Phytochemical Content Via Fermentation.

Module 3: Advanced Exploration of Phytochemicals, Culinary Medicine & Medicinal Liquid Nutrition. Smoothies, Seed Milks, Salads, Sprouts & Cold Pressed Elixirs.

Module 4: Taoist Herbalism & Medicinal Mushrooms. Tonics, Teas, Tinctures & Extractions. The Science of Adaptogenics & Herbal Nootropics. – Phytochemicals Continues with Adaptogenic Herbs.

Module 5: The Art and Science of the World’s Healthiest Raw Chocolate & Healthy Light Refined Vegetable Desserts. Healthy Sugar Alternatives, Nut Free Cakes & Medicinal Cookies. – The Sweet Magic of Polyphenols.

Module 6: Raw Food Dehydration & Slow Cooking. Crackers, Breads, Crisps, Cookies & Wraps. The Dangers of high heat cooking and toxic byproducts. – Raw Food Vs Living Food & the preservation of phytochemicals.

Module 7: Molecular Gastronomy : Breaking The Cell Wall for Flavour, Nutrient Bioavailability, Optimum Digestion and Texture. Taking a Humble Ingredient and Elevating it to a World Class Dish using refined practices and fine dining techniques.

Module 8: Raw Gourmet Medicinal Meal Demonstration. Costing, Planning,Writing & Executing a Menu.

Module 9: Practical & Written Exam – 5 Course Fine Dining Refined & Medicinal Plant Based Menu Presentation. Setting up a Plant Based Business, Menu Costings & Profit & Loss.

Module 10: Phytochemicals for the Integumentary System. Plant Based Skin Care & Cosmetics which are Raw Vegan Organic & Edible. Medicinal Face Care Protocol & Nurturing the Moist Envelope of the Soul with Ammonia Oxidizing Bacteria (AOB).

Module 11: Lifestyle Medicine Part I. BioHacking & Functional Health. How to achieve optimum Health, Happiness & Longevity with Passion, vitality and Incredible Relationships.

Module 12: Lifestyle Medicine Part II. Raw Food on The Go & How to Travel and Thrive on Plant Based Health Foods & Lifestyle biohacks to limit Radiation Exposure.

 

Learning Outcomes

By the end of the program, the graduate should be able to:

  • Demonstrate grasp of the science of nutrients essential to analyze the role of plant foods in supporting and optimizing human health and longevity
  • Employ research skills to interpret data on nutrition and apply it to health promotion and intake requirements across the life cycle
  • Develop evidence-based food guidance for plant-centered eating for optimizing health and preventing disease
  • Evaluate the impact of plant-based diets on planetary health, ecology and the environment
  • Communicate nutrition concepts effectively to individuals and populations
  • Demonstrate expert skill in culinary medicine, specifically plant based culinary art
  • Demonstrate advanced understanding of lifestyle medicine principles
  • Demonstrate confidence in Daoist herbalism principles
  • Understand the damaging effects of sugar and sugar substitutes and demonstrate skill in avoiding use of traditional sweeteners.

Educational Effectiveness Indicators

  • Comprehensive examination
  • Research and practical assignments
  • Practical presentation of exam

Admissions Requirements

The only admissions considerations is if you would like to take this course alone as a practical and experiential introduction to the subject matter or take the course as part of the Diploma or Degree which includes the full online course to go much deeper into the science to gain a much better and well rounded understanding of the subject matter. If taking this course as part of the Degree you will also be required to take 12 private tutoring classes so that each module is understood at an advanced level.  

Prerequisites

There are no prerequisites for this course, this course covers all foundational information on nutritional science, cell biology, nutritional biochemistry, lifestyle medicine, culinary medicine and culinary art. We do require you to have a passion for the course material and a drive to research on the topics and complete assignments and an exam.  

Culminating experience (Non-thesis)

This course requires that students complete a practical based exam carried out under the supervision of the program faculty in class. Students will also present assignments throughout the two weeks.

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