Teacher’s Certification in Yoga is a program based upon the standard 200-hour training in yoga for yoga teaching certification. This program has six formal courses: Yoga I, Yoga II, Yoga III, Yoga IV, and Nutrition.
The student will be trained in the teaching of physical asanas, the philosophical and historical aspects, terminology and knowledge of yoga language (Sanskrit), world diversity and literature, and nutrition.
The elements of yoga include the philosophy including that of Patanjali, various styles of yoga, including Sir Patthabi Jois and ashtanga, and teacher techniques. The training involves physical, philosophical, and pedagogical participation and education. Courses are typically offered so that students can complete the program in 16 months.
|HPER 130||Yoga I||3.00|
|HPER 140||Yoga II||3.00|
|HPER 230||Yoga III||3.00|
|HPER 240||Yoga IV||3.00|
This course introduces the student to Hatha Yoga. The course involves physical exercise, meditation, and the study of yoga history and principles. 3-0-3
Yoga II is designed for the student who has successfully completed Yoga I. It is a combination of Hatha Yoga Principles and Ashtanga Yoga Principles. The student will study advanced yoga theory including drishtis, bandhas, mudras, meditation, and vinyasas. The exercise and theory is based upon Sri Pattabhi Jois’ principles. This is an arduous course based on a student’s deeper commitment to yoga. Prerequisite: HPER130 3-0-3
Yoga III is for the student who successfully passed Yoga I, and II. It is a continuation of the physical experience of yoga, the beginning of accomplishing lesson plans and teaching, and combining anatomy, nutrition, and health concepts with the yoga experience. 3-0-3
Yoga IV is an internship for students who have successsfully passed Yoga I, II, and III. It can be accomplished on or off campus with times designated to meet with the instructor. Yoga IV requires a student portfolio and teaching evaluations. 3-0-3
This course was designed to introduce key nutritional terminology, recommended dietary allowance guidelines, and analysis of diet and menu choices. Students will be able to read food labels, recognize proper food choices, and apply guidelines to everyday situations. 3-0-3