James Spruce

James Spruce

$70 - $80 per hour

Highest Qualification B Licence
Years Coaching 9
Age Groups Coached 4-6 years, 6-9 years, 9-12 years, 12-15 years, 16-20 years
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James Spruce

Joined Treiner 3 years ago

based on 0 reviews

Summary

My approach to coaching is to keep football as enjoyable for players as possible whilst also making sure the players are improving and working hard. Players perform and improve a lot quicker when the training keeps them motivated and the way to do that is to make training enjoyable, challenging and competitive.

Session Types

About Coach

My philosophy when coaching 1 on 1 practises is to work hard and work under fatigue to make sure that when practising is as realistic to the game, so by practising at a match tempo players will become benefit and improve quicker.

I played at an professional academy level throughout my youth and then played at semi professional and university level.
Whilst studying a Bachelor of Science degree in Sports Development i took upon coaching opportunity's working with EPL's Aston Villa as a community coach and my gained my coaching licences and badges.
After completing my studies i moved to Colorado in USA, where i gained more coaching experience, and coached with the youth and academy sides at MLS club Colorado Rapids.
Since arriving to Sydney, I have been heavily involved in coaching working at Eastern Suburbs FA as SAP team Head coach, Sydney FC on Skill training development clinics, St Spyridon Senior boys football team and currently a coach with Balmain & District FC.

Average session will include a warm up with quick feet abs agility work with and without the ball and ball manipulation.
Then work on something I may identify to improve / what the player feels they need to improve on ie shooting.
Lots of repetition isolated drills to improve technique and decision making and progressions making it harder and realistic to game situations.
Usually end the session with some skill based challenges for fun and something they can work on at home also.