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  • Contemporary Kashrut Outline

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    Michael Fine
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    This syllabus outlines a course examining the principles of kashrut or kosher laws and how they apply today. It is divided into three main sections: 1) different types of food and determining what is kosher, 2) food decrees regarding production and supervision of food, and 3) maintaining a kosher kitchen, including kashering utensils and separation of milk and meat. The course aims to explore both the traditional rules and their contemporary implementation.

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    Outline for series of classes on Contemporary Kashrut.

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    This syllabus outlines a course examining the principles of kashrut or kosher laws and how they apply today. It is divided into three main sections: 1) different types of food and determining what is kosher, 2) food decrees regarding production and supervision of food, and 3) maintaining a kosher kitchen, including kashering utensils and separation of milk and meat. The course aims to explore both the traditional rules and their contemporary implementation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    23 views1 page

    Contemporary Kashrut Outline

    Uploaded by

    Michael Fine
    This syllabus outlines a course examining the principles of kashrut or kosher laws and how they apply today. It is divided into three main sections: 1) different types of food and determining what is kosher, 2) food decrees regarding production and supervision of food, and 3) maintaining a kosher kitchen, including kashering utensils and separation of milk and meat. The course aims to explore both the traditional rules and their contemporary implementation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    CONTEMPORARY KASHRUT

    Examining the age-old principles of Kashrut and how they apply in our contemporary society

    SYLLABUS

    1. FOOD
    Animal Cruelty and Kosher Food
    Shechitah (Kosher Slaughter)
    Tereifot (Defective Animals) and Glatt Kosher
    Fish
    Animals
    Insects
    Animal Products (Blood, Eggs, etc.)
    Medicine

    2. THE FOOD DECREES


    Cholov Yisroel (Jewish Milk)
    Bishul Akum (Gentile Cooking)
    Bread
    Wine, Whiskey, Beer
    Chodosh
    Non-Jews and Supervision
    Kashrus in the Workplace: From Coolers to Cafeterias
    Starbucks and Restaurants

    3. THE KOSHER KITCHEN


    Immersing Utensils (Tevilat Kelim)
    Milk & Meat: Introduction
    Milk & Meat: Separation
    Milk, Meat and Pareve: When Mistakes Happen
    How to Kasher a Kitchen
    How to Keep a Kosher Kitchen (Ovens, Dishwashers, Microwaves, etc.)

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