Ashtanga Hridayam Part II - Online Course

Overview
Curriculum
Faculty
Admissions

Overview

At a Glance

Schedule:

15 Weeks – 100% online

Next Start:

Coming Soon

Fee:

$325

Deepen your Knowledge of Food, Principles of Nutrition, and Food Safety

Ashtanga Hridayam is one of three major literary works of Ayurveda. The course will include Suthrasthana chapters 5-8, covering classification & description of food, principles of nutrition, and food safety. This text is composed by eminent scholar Vagbhatta and has 7,120 verses written in a poetic style for easy recital. Written in the second half of the 7th century AD, Ashtanga Hridayam is considered as the heart (hridaya) of the eight branches (ashtanga) of Ayurveda and presents a comprehensible account of Ayurvedic knowledge in a simple and understandable way. The Ashtanga Hridayam continues to serve as a root source for Ayurvedic philosophy and teachings. Completion of Part I is not necessary to understand and enjoy Part II.

SCU’s Ayurveda program is offering this course in collaboration with Amrita School of Ayurveda, Amrita Viswa Vidyapeetham (University). The course will be taught by Vaidya P. Rammanohar from Amrita University.

Course Schedule

This course is delivered 100% online with set attendance times every Tuesday evening from 6:00 p.m. – 7:30 p.m. PST. The course runs for 20 weeks.

Curriculum

Get to Know this Course

This 100% online course is taught on Tuesday evenings from 6:00pm to 7:30pm Pacific Standard Time. Ashtanga Hridayam Part II will cover Suthrasthana chapters 5-8. This section deals with Classification and Description of Food, Principles of Nutrition and Food Safety. Balanced Diet is described in this section focusing on timing, quality and quantity of food.

At the end of this course students will:

Learn essential Sanskrit terminologies of Ayurveda explained in the Ashtanga Hridayam related to food and nutrition.
Understand the in-depth meaning of the Sutras (aphorisms) explained in the Ashtanga Hridayam related to food and nutrition.
Understand the framework to comprehensively classify food substances into various categories based on specific nutritional parameters.
Understand the Ayurvedic methods to assess nutritional properties of individual food articles.
Understand the principles of cooking on the basis of nutritional properties of food substances and the effects of methods of cooking.
Understanding the concept of a balanced and individualized diet with a focus on timing, quality and quantity of food.
Insight into the concept of gut health and common disorders of digestion and metabolism.
Understand the concept of food safety and protocols to ensure food safety.

Faculty

Admissions

Admissions Requirements

Prerequisite Entrance Requirements

None. This course is open to all students who want to learn Ayurveda, Ayurveda professionals, or other health care practitioners who would like to have a more in-depth understanding of Ayurveda classical literature. Completion of Part I is not necessary to understand and enjoy Part II.

Acceptance to SCU as a student is not required to attend this course and students do not earn university credit or a grade.

Refund Policy: No refunds are available for this course.

Take Ashtanga Hridayam Part II

Get started enhancing your Ayurvedic skills and deepen your knowledge with SCU’s Ayurvedic Short Courses.