The Transcendental Art course bases its teaching on developing students’ sensitivity and spiritual capacities. For this reason, the setting in which artistic activities take place is important: they require particular quiet and concentration.
We have therefore chosen rural guesthouses especially suited to this kind of work, offering seclusion, immersion in nature and places with a distinctive sense of energy.
Our arrangements with the host facilities make it possible to offer meals (breakfast, lunch and dinner) and accommodation (single, double or triple rooms) at favourable rates. Particular attention is paid to food: predominantly vegetarian, organic where possible, and nutritionally balanced so that participants can undertake intensive study without feeling weighed down.
The course runs from Friday at 9:00 a.m. until Sunday at 6:00 p.m., surrounded by greenery and the tranquillity of nature.
Concentrating 40 hours of work into three days allows for particularly deep learning experiences, free from distractions and the dispersal of energy. This intensive approach—working at a sustained pace over a short period—is the one that has produced significant results in our experience.
As almost all our students come from elsewhere and have jobs, a commitment concentrated into one weekend each month is also easier for them to maintain.
Location
The annual course consists of ten three-day seminars plus two final seven-day summer seminars. The intensive meetings take place monthly, from Friday to Sunday, in a rural guesthouse reserved exclusively for participants. Between seminars, online meetings and specific assignments are planned.
At the end of the course, participants receive a certificate and become eligible to attend a second year devoted to teaching methods for conveying the practices and philosophy of Transcendental Art.
Who Is It For?
The course fee is agreed with interested participants. The total costs should include:
- Art materials and equipment
- Accommodation in rural guesthouses
- Meals, primarily featuring organic and locally produced food
- Handouts and copies of the materials covered in the seminars