This is the design notes of a class to teach the basics of kashrut. The
class was designed assuming the student had no (or only folklore) knowledge
of kashrut. The class was also the required course for those who wished to
used the local synagogue kitchen (this way we could make sure that anyone
using the kitchen had at least basic knowledge).
The class is designed in four 3 hour sessions. They were :
- Lesson 1 - Theory - This is a philosophical look at kashrut.
- Lesson 2 - Law I - This is the first of two lessons on the law. The basics of the laws were introduced and the first laws of meat are covered
- Lesson 3 - Law II - This is a continuation of class 2. Laws that effect day to day use are covered (milk/meat, kashering, heshers). If there is a class not to miss it is this one.
- Lesson 4 - Practice - This is a 3 hour cooking session in the synagogue kitchen. The first hour is a tour of the kitchen, where things are, how to use the equiptment. The next part is cooking something (cookies for the Saturday Oneg for example).
There were two texts for this class (neither were used in the lecture, both were supplied for informative reference value).
- [Dre59] Dresner, Samuel H and Siegel, Seymour. _The Jewish Dietary Laws_. Burning Bush Press, New York. 1982.
- [RCA72] Union of Orthodox Jewish Congregations of America, Rabbinical Council of America. _ Kashrut h: Handbook for Home and School_ UOJCA, New York. 1972.
Also various handouts were handed out the first day :
- A copy of the class 2 and 3 notes.
- A xerox of a catering textbook on kosher catering
- A xerox of a picture of major hechsher.
- A copy of the RA position paper on food preparation on the Shabbat.