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“ Shabbos Kitchen ” is a course designed especially for homemakers, students, singles and all with a background or without a background in keeping Shabbos properly , people who all spend a good part of their lives in the kitchen. Here, for the first time, is a course designed to help in the intricacies of what goes into the Making of a Shabbos Kitchen.

"What goes into the making of a Shabbos Kitchen ?" This question is heard more and more often today. Whether you are a novice or a learned student of Torah Laws, the answer is becoming more and more complicated as new gadgets and methods of preparation are introduced into our modern kitchens. Thus, many people are stymied in their pursuit of the Shabbos Kitchen . One can easily violate rules and regulations when preparing the kitchen before Shabbos, and of course, during Shabbos itself.

There are many ways to prepare a fruit salad, and not all are accepted. Setting the table is another issue, and making egg salad involves many problems. Tearing open wrappers and cracker boxes must be done in a certain manner, and washing dishes after the meal also has laws which must be applied. The examples are endless.

Most information going into the making of a Shabbos kitchen has been handed down by word of mouth, generation, by generation. Some people have purchased books. Even those who have a basic knowledge are sometimes unsure of its applications or do not know the reasons why some things are done.     

Pirchei Shoshanim has developed a three month interactive course in order to provide you with personal guidance:

·         We will send you 24 written lessons via e mail, twice weekly over the term of the course.

·         Once a day, or thereabouts, you can download the questions asked by course participants and answered by our Rabbi.

·         You are welcome to call or write as often as you need and we will answer you as quickly as possible. Your question can be answered via the Digest or personally, as per your request.

Our goal is to teach you to prepare yourself for Shabbos, without making mistakes while doing so, and help you overcome pitfalls that happen during the Shabbos. Set forth in an entertaining way, you will be taken through the steps of setting up a Shabbos Kitchen from the very basics to the modern day issues. Each lesson has a self-test questionnaire, which helps you review the material and determine whether you have absorbed the lesson. On conclusion, there is an optional final exam. For those who pass the course a Certificate of Knowledge will be issued stating that you have learned the laws for "The Making of a Shabbos Kitchen"

SPECIAL TO COLLEGE STUDENTS. A special grant has been created whereby all students applying for the program will get a special subsidy which will allow those who desire to participate to do so at a much reduced cost.

Costs: The Directors of the Shabbos Kitchen Project have made the project affordable to most. All are urged to apply and special subsidies have been made available to reduce the cost so that all who desire to participate may do so.

Project Goals

•  Get familiar with the basic halachos in the kitchen

•  Realize the need for a full Shabbos learning course

Description

•  A typical Shabbos

For more sources

Mishna Berurah. Sh'miras Shabos Kehilchasa. Iggros Moshe.

Methodology

•  Learn through each shiur and picture your own Shabbos.

•  Learn the various sources quoted in the shiur.

Topics and Shiurim

•  Shiur # 1-4 – Preparing the hot food

•  Placing food on the hotplate or blech

•  Setting up the slow cooker

•  Wrapping and storing hot food

•  Heating the water

•  Halachos involved

•  Sh'hiya, chazora and hatmana

Shiur # 5-7

•  Opening the wine bottle

•  Opening tin cans, soda cans.

•  Opening food packets and boxes.

•  Halachos involved

•  Creating an item, tearing letters on a packet. Makeh B'patish, Mochek.

Shiur #8-10

•  Serving the soup

•  Using a wet ladle.

•  Serving from a pot on the gas range.

•  Returning the soup to the hotplate.

•  Putting challa into the soup.

•  Putting soup nuts into the soup.

•  Halachos involved

•  Chazara (returning), hagasah (stirring), Cooking.

Shiur #11

•  Making tea

•  Making tea on Shabbos

•  Pouring hot water into a cholent

•  Halachos involved

•  Cooking – bishul, coloring.

Shiur #12

•  Washing the dishes

•  Using a sponge to wash the dishes.

•  Using soap and liquid soap.

•  Halachos involved

•  Squeezing (mefarek), nolad (a new being).

Shiur #13-17

•  Preparing the Shabbos day meal

•  Setting the table

•  Peeling the eggs

•  Mashing the eggs

•  Cutting up the onions

•  Mixing the eggs with oil and mayonnaise

•  Taking food from the freezer before the meal

•  Moving muktze in the freezer

•  Halachos involved

•  Borer – separating, grinding – tochen, mashing – lisha, muktze.

Shiur #18-20

•  Cleaning up

•  Sweeping the floor

•  Moving the garbage can

•  Cleaning the table

•  Wiping the counters

•  Halachos involved

•  Muktze, squeezing – mefarek.

Shiur #21-22

•  Loading the dishwasher

•  Loading dishes into the dishwasher

•  Cleaning for after Shabbos

•  Putting food back in the fridge

•  Halachos involved

•  Preparing for after Shabbos – hachana.

Shiur #23-24

•  Preparing for seudah sh'lishis

•  Spilling oil from tuna

•  Mixing the tehinah

•  Tidying up the table

•  Halachos involved

•  Borer – mixing, masing – lisha, preparing – hachana.

Tests