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LEVEL I

Healthy cooking  & nutrition course

«…Vegan, vegetarian, organic & gluten free cuisine….»

 

LEVEL I

Healthy cooking & nutrition course

«…Vegan, vegetarian, organic & gluten free cuisine….»

ENROLL NOW!

Advanced cooking course in Madrid

DUE TO COVID19, WE EXTEND THE DISCOUNT DEADLINE FOR REGISTRATIONS
12% discount if you enroll in Level I
18% discount enrolling in both levels (Level I and II)

 

Biococina Academy “The Sense of Taste” offers a new model for organic healthy cuisine education, linked to new gastronomic trends and ethically committed. We have developed a creative, fresh, conscious, sustainable, original and exquisite eating concept.

The practice of Biocuisine and incorporating a healthy lifestyle nurtures the four aspects of human health: the physical, mental, emotional and spiritual level. In this sense, my Transcreative Method allows us to rediscover who we are, by activating creative learning processes that help refine our listening skills and enhance self-awareness. 

Food is the creative material that builds and transforms our body. It provides solutions and tools to improve health problems, reduce weight and regain balance.

Information and schedule
  • Nine month course: from October to June.
  • The course is divided into nine intensive training  seminars of 10 hours each. One Saturday a month from 10 a.m. to 8 p.m.
  • Each seminar combines theoretical nutrition and health training ,with participatory hands on practical cooking sessions.
  • By the end of the course you will be on the path to personal growth and you will be able to develop your own meal, cooking and health plan with excellent results.
  • Includes eBook with recipes and summary of each seminar.
  • Includes all cooking equipment and ingredients.
  • A certificate of attendance will be given at the end of the course
Who is this course for?

To anyone interested in healthy cooking, wanting to change in their diet and incorporate new healthy eating habits, expanding their knowledge in a practical and enjoyable way.

Especially aimed at people looking for new career opportunities, students and professionals in health, nutrition, diet therapy, and naturopathy. For vocational training students, hospitality professionals and chefs who wish to understand the relationship between health, food and creativity; learn new organic plant based cooking techniques.

Objectives
  • Provide students with the knowledge, skills and tools required to for successful management of therapeutic and healthy cooking.
  • Explore the principles of healthy eating, introduce them in personalized diets and learn how to recognise their effects.
  • Appreciate the  benefits, potential, and nutritional value of quality organic ingredients and their multiple uses in healthy cooking.
  • Learn how to use specific kitchenware, equipment and utensils.
  • Facilitate holistic understanding and integration of different healthy eating disciplines.
  • Understand food contexts at a social, cultural, economic, gastronomic and therapeutic level, in order to achieve higher consciousness and gain control of your eating habits.
  • Set out definite guidelines for balanced diet planning
  • Take healthy cooking to a higher level making it attractive, tasty and pleasant for anyone.
Methodology

Biocuisine considers nutrition, food and cooking as holistic and integrative basics; that reminds us the importance of what we eat, when, where and how.

The purpose of this course is to offer a global understanding of different healthy eating disciplines, in order to enhance critical thinking abilities, that can enable students to question new eating or diets trends.

Throughout the annual course students can value the importance of locally grown seasonal foods and understand how to cook them when creating balanced recipes.

We offer a practical hands-on course, that incorporates theoretical nutrition and health training, which helps to explains each practical cooking sessions. This gives a comprehensive view of each recipe we practice, each dish we develop and each menu we create.

Each student, committed to Biocuisine, can observe individual transformation, thanks to their effort and practice along this nine month course.

Teachers & Collaborations

Vanessa Losada:

Director and teacher of the Biocuisine Academy “The Sense of Taste”. Naturopathic & nutrition specialist, health coach and culinary stylist. Since 2010, she has been devoted to plant based culinary research and its relation to creativity. As a result, in recent years she has developed the Transcreative Method as a tool for personal transformation.

She has been promoter, creative, stylist and eco-chef of Menúdavida Organic Catering,. At the moment, she works as a food designer & healthy gastronomic consultant for reknown companies and brands. 

Some of our collaborators may vary from year to year.

Pablo Martín:

Focuses on education and therapeutic research. Trainer specialized in Chi kung Fitness and energetic nutrition.

Macrobiotic advisor trained with Carmelo Ruiz Román at the “Ignonamus Macrobiotic Center” in Valencia.

Has studied Traditional Chinese Medicine at the “Escuela Superior de Técnicas Parasanitarias” in Madrid. Master in Reiki, Usui Tibetan system, training in Mikkyo and Tao Yin, with Maria Stella Murias.

Laia Torres Feliu:

Laia Gómez Carreras has a degree in Traditional Chinese Medicine, Osteopathy, Seawater Therapy and Hado instructor. 

Director of Sea Energy Ibiza, a therapeutic center attached to Ibiza and Formentera Agua de Mar. She combines study, research and applications of seawater therapy with Integrative Chinese medicine.

Carmen López:

Clinical assistant and laboratory technician. She has found in Ayurvedic Medicine a philosophy that bounds together everything that surrounds us. She is a traditional Ayurvedic therapist trained with native teachers at hospitals in Pune, Indiae (endorsed by Maharashtra University of Health Sciences). Specialized in diagnosis and pathology, panchakarma and Ayurvedic massage.

Course Content. First Quarter

Drink your food and chew your water:

  • Healthy energetic brunch
  • Biocuisine principles: Reprogramming conscious eating
  • Unhealthy foods & alternatives
  • From the garden to the table.
  • Understanding seasonal harvesting products in Madrid´s organic vegetable gardens.
  • First steps to healthy eating: organic and local product. Organic Model Farming.

Toxicity and health:

  • Hypotoxic breakfasts
  • Cooking session with hypotoxic recipes.
  • Toxic and endocrine-disrupting chemicals.
  • Contaminating foods and additives.
  • Water: benefits, toxicity and filtration.
  • The healthy kitchen: kitchenware, utensils and equipment.

Macrobiotic I:

  • The traditional macrobiotic breakfast.
  • Macrobiotic kitchen I: preparation of standard macrobiotic menu.
  • Macrobiotic equipment, utensils, ingredients & cutting styles.
  • The concept of food energetics.
  • Origin and bases of Macrobiotics.
  • Oriental and macrobiotic medicine I.
  • The principle of  Yin and Yang.
Course Content. Second Quarter

Energetic Cooking:

  • Practical ideas for energetic breakfasts.
  • Energy inspired plan based cuisine.
  • Principles of energetic cooking.
  • Differences between energetic cooking and macrobiotics.
  • The food pyramids.
  • Food combining
  • Antinutrients

Diets and eating disciplines:

  • Ancestral breakfasts: Budwig, Kousmine, Fradin, Burguer and Seignalet.
  • Culinary agreements and disagreements: a recipe for each trend.
  • History and development of different eating disciplines.
  • Eating theories and diets.

Enzymes and ferments:

  • Enzymatic breakfasts
  • Ferments and enzymatic recipes.
  • Theory on fermentation and enzymes.
  • Prebiotics and probiotics.
  • Gut Microbiota.
  • Types of fermentation, tools and basic ingredients.
Course Content. Third Quarter.

Ayurveda I:

  • Basic Ayurveda cooking.
  • Ayurveda principles: The 5 elements &  Triguna theory.
  • Ayurveda constitutions: Vata, Pitta and Kapha.
  • The basic flavors or Rasas.
  • Importance of digestion in Ayurveda: agni, Ama, Ojas, Malas.

Fasting I:

  • Sea water breakfast.
  • Cleanse recipes with sea water.
  • The physiology of fasting
  • Potential health benefits of sea water
  • Rene Quintón and Pischinger´s basal regulation system
  • Hexagonal water

Raw I:

  • Raw superfoods breakfasts.
  • Principles of raw vegan cuisine
  • Useing activated raw nuts.
  • Sprouting grains in raw cooking.
  • Vegetable cooking techniques
  • History of raw veganism.

LEVEL I

Annual cooking, wellness &
nutrition course

LEVEL II

Specialized annual creative healthy cooking course

INFORMATION AND REGISTRATION

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DUE TO COVID19, WE EXTEND THE DISCOUNT DEADLINE FOR REGISTRATIONS
12% DISCOUNT IF YOU ENROLL IN LEVEL I
18% DISCOUNT ENROLLING IN BOTH LEVELS (LEVEL I & II)

ENROLL NOW!

 




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