International Macrobiotic Course | Level 3

1st - 15th of September

1st - 15th of September
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Students Testimonials 1
Students Testimonials 2

The Level 3 of the International Macrobiotic Course provides more in-depth study for the student developing a professional approach to health coaching.  It provides a sharp focus on physiology from a physical and energetic viewpoint, the specific treatment of chronic health issues and issues of both men’s and women’s health as well as using the acupuncture meridians for diagnosis and simple treatment.


In this course you will:

. Learn to improve your own health and to help others with the skills of healthy living.
. Benefit from an accelerated program of practical tuition.
. Gain expanding vocational skills with each level of study.
. Benefit from an international teaching staff with years of practical experience.

About the course:

. All classes are given in English.
. Number of hours: 108 hours.
. Equivalence to the Annual Macrobiotic Course, Level III.
. The course includes: lunch, dinner (on cooking classes days), handouts, and certificate of participation.


Bill Tara, Geninha Horta Varatojo, Rosalina Silva, Lourenço de Azevedo, João Filippi, Marco Fonseca, Teresa Mizon, Cátia Curica, Filipa Ferreira, Cristiano Martins.


Course Program

Registration Form

Dates: 1st to the 15th of September

Course Fees:

  • until the 30th of June 2018 - 1790€

  • From the 1st of July until the 31st of July - 1890€

  • From the 1st of August until the 1st of September - 1990€

To guarantee your vacancy please make sure you provide the payment of 25% of the total amount. The last 75% should be payed until the first day of the course.

We reserve the right to cancel the course if there are less than 10 registrations. In case of cancellation, full refund is granted.

Contact us for further information: or (+351) 21 324 22 90


Course Syllabus


• Creating a Healthy Society
• A review of Traditional approaches to Health and Healing
• Developing a Human Ecology
• The Basic Principles of Macrobiotics
• The History of Macrobiotics
• Understanding Body Energy



• Traditional Food Wisdom and Modern Nutrition
• What does science say about diet?
• Yin and Yang / Understanding Food Energy
• Human Physiology and Dietary Considerations
• Understanding the energy of foods by growth patterns, environment and effect on body
• The Roots of Modern Macrobiotic Dietary practice
• The Economy and Ecology of diet
• Making adaptation to the season and environment
• Basic Dietary changes for personal needs



• Belief and Behaviour in health and healing
• Relationship of health to habit
• Understanding Health and Sickness
• The Mind Body connection
• Basic character qualities in Five Transformations as archetypes to inform understanding.
• Practical Visualization Process
• The Power of Affirmation



• Health Assessment and Oriental Diagnosis
• The uses and limitations of visual diagnosis
• Understanding the Art of Seeing (Bo-Shin)
• Qualities of excess in skin colour and complexion
• Practical uses of the face map
• Expression and Body Language
• Posture and Body Armouring
• Hands and Feet



• How to set up a Healthy Kitchen
• Cooking with Grains
• Cooking with Vegetables
• Cutting and Preparing
• Soups
• Beans
• Seaweeds
• Snacks
• Breakfasts and desserts


• Orientation to coaching
• The principles of intentional listening
• Bridge building and motivation in healing
• Rules of the game, basic technique and inspiration
• An Ethical approach to Health Coaching
• Strategies for healing common health problems
• Home Remedies
• Dietary and Lifestyle adjustments for Common Health Problems
• How to make safe adjustments in diet and lifestyle
• Establishing a health related business


1st - 15th of September


Bill Tara

Since 1967 Bill Tara has been an active advocate for natural heath care.  He has been a health counselor, teacher, author, entrepreneur and creator of health education centers in Europe and North America.

Cátia Curica

Em 2009 fundei com a minha irmã, Rita Curica, um projeto familiar que se enraíza num modo de vida mais saudável e de respeito por nós próprios e pelo ambiente que nos rodeia, partilhado por nós há já alguns anos.

Cristiano Couto Martins

Semente lançada à Terra na fértil Primavera de 1979 em Freiburg im Braisgau, na Alemanha. Raízes estendidas e flores desabrochadas no Porto nos tempos seguintes...

Geninha Horta Varatojo

Geninha is one of the most well known Macrobiotic teachers in Portugal and a regular presence in Spain. She is also author of several cook books regarding Macrobiotic diet and writer of countless articles in numerous magazines in Portugal, since 1990's.

João Filippi

He is the Coordinator of the Shiatsu Annual Course, part of the Macrobiotic Institute of Portugal. As the connection between Shiatsu and Macrobiotics has been part of the core of the Macrobiotic Institute, João Filippi also teaches Shiatsu at the Macrobiotic Annual Courses in Portugal and at  the

Marco Fonseca

Chef, teacher and consultant of natural food. He was born in 1976 in a family related to the traditional Portuguese cuisine. He attended the course of Environmental Engineering at the Instituto Politécnico de Coimbra.

Nuno Félix Teixeira

Nuno Félix Teixeira is 40 years old and is born and lived in Oporto.

He graduated in Radiology in 1998 and since then works as a Radioographer at the Oporto Oncology Institute. Worked as a regular teacher (Radiology) in 3 Universities from 2002 until 2009.

Paula Azevedo

É professora no Instituto Macrobiótico de Portugal (IMP), nas suas vertentes prática e teórica, nos cursos anuais de Culinária Macrobiótica e nos cursos de Macrobiótica.

Cozinha regularmente no IMP e colabora desde 2012 no Festival ZIMP, onde trabalhou como chef entre 2015 e 2017.

Rosalina Silva

Rosalina Silva has started her path in the study of Macrobiotic Philosophy in 2008 and ever since she has been practicing in her own life with family and friends.

Simon Brown

Iniciou os seus estudos em Macrobiótica nos anos 80. Nos Estados Unidos da América, estudou com Michio Kushi, Shizuko Yamamoto e Denny Waxman, uma vez lá, dirigiu a Associação Macrobiótica de Filadélfia.

Teresa Mizon

Teresa Mizon concluiu o curso geral dos liceus em Joanesburgo onde também completou um bacharelato em Gestão hoteleira pelo “American Hotel and Motel Association” com especialização em “Administrative Development” e “Marketing and Sales Management”.