Under Kenya Coffee School Wellness Academy™
Advanced Diploma – Equivalent to 100 KCS™ Points
Duration: 12–14 Weeks (One Academic Semester)
Page 1–2: Course Introduction & Philosophy
Course Vision
To cultivate a new generation of holistic wellness practitioners who integrate body alignment, nutrition science, and culinary gastronomy as foundations of human well-being.
Philosophy
The body is a self-healing organism when its structure, diet, and mind are in harmony. Chiropractic and Osteopathic health sciences restore alignment and movement, while Gastronomic Sciences nourish the body and mind through intelligent, functional diets.
Program Goals
- Equip learners with knowledge in human biomechanics, manual therapy, and functional food design.
- Develop practical expertise in postural correction, nutritional assessment, and therapeutic diet formulation.
- Integrate traditional and modern approaches to preventive health and culinary medicine.
- Promote community-based wellness solutions through African gastronomy and natural therapies.
Page 3–4: Program Overview
| Component | Focus | Hours | KCS Points |
|---|---|---|---|
| Chiropractic Health Science | Spinal care, posture, biomechanics | 60 hrs | 25 pts |
| Osteopathic Techniques | Manual therapy, holistic alignment | 50 hrs | 20 pts |
| Gastronomic Science | Culinary nutrition, dietetics, and flavor chemistry | 60 hrs | 25 pts |
| Integrative Wellness | Lifestyle medicine, mindfulness, and food therapy | 40 hrs | 15 pts |
| Research & Fieldwork | Case studies, diet plans, and community outreach | 20 hrs | 15 pts |
| Total | 230 hrs | 100 pts |
Page 5–6: Learning Outcomes
Upon successful completion, graduates will be able to:
- Understand the anatomy and physiology of the musculoskeletal system.
- Demonstrate practical chiropractic and osteopathic manipulation techniques.
- Assess dietary patterns and design therapeutic diets.
- Apply gastronomic science principles to health and wellness settings.
- Use natural and local foods (including coffee, herbs, and fermented products) in functional diet planning.
- Promote holistic health through posture, movement, and nutrition integration.
- Apply ISO and WHO-aligned principles for wellness practice certification.
Page 7–8: Weekly Learning Plan
| Week | Topic | Practical Focus |
|---|---|---|
| 1 | Introduction to Chiropractic & Osteopathic Health Sciences | Body mechanics lab & spinal mapping |
| 2 | Anatomy & Posture Dynamics | Postural analysis and correction basics |
| 3 | Principles of Osteopathic Manipulation | Hands-on soft tissue practice |
| 4 | Nervous System and Biomechanics | Nerve tracing and spinal adjustment simulation |
| 5 | Introduction to Gastronomic Sciences | Food chemistry and sensory tasting lab |
| 6 | Nutritional Physiology & Digestive Health | Gut-brain connection workshop |
| 7 | Functional Diets & Food Therapy | Design therapeutic diet models |
| 8 | Coffee, Herbs & Beverages in Wellness | Brewing and herbal infusion practicals |
| 9 | African & Global Culinary Nutrition | Traditional diet reconstruction |
| 10 | Preventive Nutrition & Lifestyle Medicine | Case studies on chronic disease prevention |
| 11 | Community Wellness & Diet Outreach | Fieldwork on local dietary behavior |
| 12 | Integration: Body, Mind & Nutrition | Capstone project supervision |
| 13 | Research & Portfolio Submission | Final report and practical assessment |
| 14 | Evaluation & Presentation | Defense, certification, and reflection |
Page 9–10: Core Units Breakdown
Unit 1: Fundamentals of Chiropractic and Osteopathic Sciences
- History and Philosophy of Manual Medicine
- Structural and Functional Anatomy
- Principles of Body Alignment
- Ethics and Safety in Manipulation
Unit 2: Musculoskeletal and Postural Health
- Assessment of Posture and Movement
- Ergonomics and Body Mechanics
- Preventing Spinal Disorders
- Therapeutic Exercises for Core Stability
Unit 3: Gastronomic Sciences and Functional Nutrition
- Food Chemistry and Nutritional Biochemistry
- Culinary Techniques for Therapeutic Meals
- Flavor and Nutrient Synergy
- Functional Beverages: Coffee, Tea, and Herbal Infusions
Page 11–13: Intermediate Units
Unit 4: Dietetics and Preventive Nutrition
- Macronutrients and Micronutrients
- Dietary Assessment Tools
- Disease-Specific Diet Planning (Diabetes, Obesity, Gut Health)
- Functional and Sustainable Diet Models
Unit 5: Integrative Health and Lifestyle Medicine
- Sleep, Movement, and Nutrition Synergy
- Mindfulness and Stress Management
- Digital Health Tools for Wellness Tracking
- The Role of Community and Cultural Diets
Unit 6: African and Global Culinary Traditions
- Traditional African Food Systems
- Global Diets (Mediterranean, Japanese, Nordic, etc.)
- Fermented and Probiotic Foods in Healing
- Sustainable Gastronomy and Climate-Aware Diets
Page 14–16: Practical Labs
Lab 1: Postural Analysis and Biomechanical Mapping
- Use of Posture Grids, Photos, and Motion Tools
- Identifying Asymmetries and Imbalances
Lab 2: Osteopathic Manipulative Practice
- Gentle Soft Tissue and Myofascial Techniques
- Spinal Mobilization Basics
Lab 3: Therapeutic Culinary Workshop
- Design of Diet Plans for Functional Healing
- Preparation of Coffee-Based and Herbal Drinks for Wellness
Lab 4: Integrative Wellness Simulation
- Role-playing as Holistic Consultants
- Creating Personalized Diet + Movement Plans
Page 17–19: Assessments and Evaluation
| Assessment Type | Weight (%) |
|---|---|
| Written Exam & Theory | 25% |
| Practical Demonstrations | 30% |
| Research & Case Study | 20% |
| Fieldwork & Community Outreach | 15% |
| Final Presentation & Defense | 10% |
Assessment Criteria
- Application of chiropractic/osteopathic techniques safely.
- Creativity in dietary design using local and global principles.
- Integration of scientific and cultural wellness knowledge.
- Professional conduct and ethical responsibility.
Page 20–21: Capstone Project
Learners will develop a Holistic Wellness Portfolio, featuring:
- A Client Postural and Nutritional Assessment
- A Therapeutic Diet Plan (including functional beverages)
- A Community Wellness Outreach Report
- A Final Reflection Journal
Projects will be evaluated by Kenya Coffee School’s Academic Board and external assessors under ISO Wellness Standards.
Page 22–24: Career Pathways
Graduates can pursue roles such as:
- Holistic Wellness Practitioner
- Chiropractic or Osteopathic Assistant
- Nutrition & Diet Consultant
- Functional Food Product Developer
- Wellness Spa or Retreat Specialist
- Coffee & Herbal Beverage Wellness Advisor
- Culinary Health Educator
Page 25–26: Accreditation & Certification
- Award: Advanced Diploma in Chiropractic & Osteopathic Health Sciences and Gastronomic Sciences Diets™
- Institution: Kenya Coffee School Wellness Academy™
- Accreditation: ISO/WHO Wellness & EU Nutrition Framework Aligned
- Credit Value: 100 KCS™ Points
- Verification: Digital Badge + QR-Verified Certificate
- Assessment Board: Kenya Coffee School & Global Wellness Institute
Page 27–28: Reading & Resource List
Core Texts:
- “Foundations of Osteopathic Medicine” – Seffinger & King
- “Functional Foods and Nutraceuticals” – Robert E. C. Wildman
- “Modern Nutrition in Health and Disease” – A. Catherine Ross
- “The Science of Gastronomy” – Cheung & Mehta
- “African Indigenous Foods and Health” – UNESCO Food Heritage Series
Supplementary Materials:
- KCS™ Digital Wellness Hub resources
- Video tutorials and motion anatomy modules
- Gastronomic field reports and recipe database
Page 29–30: Final Reflection & Signature Page
Graduate Reflection Section
Each learner records a final reflection on:
- How alignment, diet, and culture shaped their learning.
- Personal transformation in health practices.
- Future application of integrative wellness in community or professional settings.
Certification Sign-Off:
Awarded by Kenya Coffee School Wellness Academy™
Verified via QR code and digital blockchain badge system
Authorized Signature:
- Academic Director: Alfred Gitau Mwaura
- Head of Curriculum & Wellness Integration: Kenya Coffee School Academic Board