Natural Sports Cookery

This course can be undertaken for personal and professional development or as a specialty unit within the Certificate or Diploma of Integrative Sport and Exercise Nutrition courses.

Next course starts on 15th of May 2026

CPD/CEU (30 hours)

About this course

The natural sports cookery course has been designed to teach you to amplify the nutritional density of your athlete’s foods, to make ingredients highly digestible and assimilable through different cooking methods, and to upgrade an athlete’s eating routine. It will also support your own health, and that of your family. The course is run over a five-week period, and includes practice time in your own kitchen, with host Rachel Jesson supervising.

Who's it for

This natural sports cookery course is set up as a practical food-first application of integrative nutrition principles. It can be completed as a
standalone module for purposes of CPDs or CEUs, for your personal progression as a home cook or professional chef, or as part of your
integrative sports nutrition studies.

Rachel Jesson B.Phys.Ed (Hons) M.Phil.
is a certified natural food chef and an ex-South African triathlete, with a contagious and passionate enthusiasm for nourishing foods and optimal health.

She is a senior teacher at the School of Natural Cookery and is the first natural chef to extend these cooking methods out into the demanding field of athletic performance; hence being the host of this
course.

Enquire Now

Now accepting applications for our next running of this module.

Module start dates for 2026: 15 May and 30 October

Course Dates

Next course start date:

15th of May 2026 (1pm UK time)
Non-assessed price
Sign up for this exciting course
Seats are limited
Right of Admission Reserved – Ts & Cs Apply

Course Content

The natural sports cookery course consists of five weeks of theoretical and practical learning, culminating in the creation of a balanced meal in your own kitchen, under the watchful eye of Rachel. All in all, you’ll need to allow approximately five hours per week to do this course, plus whatever time you would like to practice the cooking methods.

Week 1 - Natural sports cookery