Halal Food Preparation Specialist Technician: Online Course

The Halal Food Preparation Specialist Technician course from the Israel Ibero-America Chamber of Commerce (CILIB) prepares you to understand, supervise and apply halal standards in food production, certification and marketing. It is a three-month, 100% online program: 120 hours organized into 12 thematic weeks.

Program overview

Duration	3 months
Enrollment cycle	Until the 15th of each month
Start date	First business day of the month following the enrollment cycle deadline
End date	1 year* after enrollment (up to 2 years are allowed to complete the program)
Method	100% online
Subjects	3 subjects
Accredited by	Israel Ibero-America Chamber of Commerce

Payment options

Choose the option that best suits your needs. Payment is made securely by card through Stripe, and you will receive confirmation by email.

Enrollment cycle: until the 15th of each month. Start: first business day of the following month. Questions, or need an invoice in a company’s name? Write to us or reach us on WhatsApp.

“Studying a technical course in halal food preparation is an essential tool in today’s food environment. With the knowledge gained in this program, you will be able to understand, supervise and apply strict halal standards across different sectors of the food industry. From ingredient management and certification processes to quality control in specific industries and the laws governing this field in the main Muslim-majority countries, halal food preparation covers essential areas for meeting the demands of a growing market. This training will give you the skills the food sector requires, with the flexibility to study from anywhere, backed by a prestigious educational institution.”

What the halal food technician course is

The term halal (Arabic for “lawful” or “permitted”) refers to what Islamic law allows; its opposite is haram, “forbidden.” In food, halal rules determine, among other things, which ingredients may be used, how animals must be slaughtered and how to avoid cross-contamination with non-permitted substances. Halal certification attests to that compliance to consumers, distributors and markets.

The Halal Food Preparation Specialist Technician is a training program designed for professionals who want to specialize in the halal food industry. It is aimed both at those seeking to deepen their knowledge of halal regulations and at those who want to certify their experience in supervising and producing food under these standards.

Throughout the course, you will train in key areas such as ingredient management, halal labeling and the application of specific regulations for different industries, from dairy to bread and confectionery production. You will also gain practical skills in supervising production processes, quality control and implementing halal standards across various areas of the food industry.

Upon completing the program and passing the final assessment, you will earn the Halal Food Preparation Specialist Technician qualification, which will open up new opportunities in a constantly growing food sector with high demand for specialized professionals.

Who this halal food preparation course is for

• Food industry professionals and supervisors who want to lead the implementation of halal standards in their companies.
• Chefs and kitchen assistants.
• People who work in restaurant, hotel or catering kitchens, among others.
• Anyone interested in specializing in halal regulations and certification within the food sector.

The program serves both those who want to specialize in this area and advance their career in the food sector and those who, without having completed formal studies, want to earn a qualification recognized in the private sector, with practical, up-to-date skills for complying with halal regulations.

How it works: duration and assessment

The program lasts a total of 120 hours, divided into 90 hours of theory and 30 hours of practice. It is organized into 3 modules of 4 weeks each.

To earn the qualification, students must:

• Submit the assignments requested after each class within the set deadline.
• Pass the theoretical knowledge exams given at the end of each module.
• Successfully complete the practical project provided to demonstrate mastery of the topics covered.

Curriculum: halal production and certification week by week

The Halal Food Preparation Specialist Technician program consists of the following modules:

Module 1: Fundamentals of Islamic Law and Halal Food Production (4 weeks)

Week 1. Introduction to Islamic law (sharia) and halal food

• Basic concepts of sharia and how they apply to food.
• Definition of “halal” and “haram” in the context of food.
• Main sources of Islamic law: the Quran and the Sunnah.
• The importance of halal food for Muslims.

Week 2. Permitted animals and halal slaughter methods

• Animal species permitted (halal) for consumption.
• The halal slaughter process (dhabh): requirements and procedures.
• Permitted and prohibited stunning methods in halal slaughter.

Week 3. Halal ingredients and food additives

• Classification of ingredients: animal, plant and mineral origin.
• Haram ingredients: pork, blood, alcohol and their derivatives.
• The use of enzymes in halal food production: origin and restrictions.
• Food additives: halal considerations and permitted sources.

Week 4. Sanitation and cleaning in halal food production

• The importance of hygiene and sanitation in halal food production.
• Cleaning procedures for equipment and facilities.
• Segregation of halal and non-halal products during processing and storage.
• Control of cross-contamination with haram substances.

Module 2: Halal Production Practices in Different Sectors (4 weeks)

Week 5. Halal meat and poultry production

• Halal control points (HCP) in meat and poultry processing.
• Halal requirements for slaughterhouses and deboning rooms.
• Industrial halal slaughter: procedure and supervision.
• Handling and storage of halal meat and poultry.

Week 6. Halal dairy production

• Critical ingredients and processes in making halal dairy products.
• Permitted enzymes and cultures in halal cheese production.
• Halal control points in the production of cheese and other dairy products.

Week 7. Halal fish and seafood production

• Fish and seafood species permitted for consumption.
• Halal slaughter methods for fish and seafood.
• Halal considerations in the processing and packaging of fish and seafood.

Week 8. Halal processed food production

• Halal considerations in the production of cereals, baked goods and confectionery.
• Halal control points in the production of bread and other bakery products.
• Halal ingredients and additives in the processed food industry.

Module 3: Certification, Labeling and Marketing of Halal Food (4 weeks)

Week 9. The halal certification process

• Different types of halal certificates and their scope.
• Halal certification bodies: requirements and recognition.
• Steps involved in obtaining halal certification.
• Inspection of facilities and review of ingredients and production processes.

Week 10. Halal food labeling

• Regulations and guidelines for halal food labeling.
• Use of the term “halal” and halal symbols on labels.
• Mandatory information on halal food labels.
• Labeling of halal products in different countries.

Week 11. Marketing and trends in the halal market

• The global halal food market: size, growth and trends.
• Halal market segmentation: different consumer groups.
• Marketing strategies for halal products: cultural and religious considerations.
• Distribution channels for halal products: specialty retailers and mainstream markets.

Week 12. Ethics and social responsibility in the halal industry

• The importance of animal welfare in halal food production.
• Sustainable and environmentally friendly halal production practices.
• The role of the halal industry in economic and social development.
• Compliance with ethical and social responsibility standards in the halal industry.

Skills you will develop

After successfully completing the course assessments, participants will have developed key skills to apply, supervise and manage halal standards across different sectors of the food industry.

Core skills

• Apply halal standards in various sectors of the food industry, ensuring rigorous compliance with certification rules.
• Manage and supervise halal production processes, evaluating ingredients and methods to verify their compliance.
• Develop analytical and ethical thinking, understanding the foundations and restrictions of halal regulations in order to adapt them to different industrial contexts.
• Adapt to international and local regulations, integrating halal practices into companies with regional and global reach.
• Interpret and apply sharia rules, covering both basic concepts and advanced specifications for the preparation and processing of halal food.
• Identify and solve common problems in halal food production, adapting procedures to ensure product quality and authenticity.
• Supervise work teams in complying with halal standards, promoting clear and effective communication about specific regulations.
• Drive innovation in the halal industry, identifying opportunities to optimize production processes and meet market demands.
• Evaluate and analyze relevant information for decision-making when implementing halal practices.
• Carry out halal supervision in complex industries such as dairy, meat and processed foods, ensuring the integrity of the process.
• Handle high-pressure situations and adapt to regulatory changes, applying emotional intelligence in supervision and conflict resolution.
• Communicate effectively and persuasively in halal audit and certification settings.
• Develop critical and strategic thinking skills, adapting the knowledge acquired to new challenges and changes in the food sector.

Specific skills

These skills are designed so that students master key aspects of halal food preparation and certification, with a theoretical and practical approach:

• Present and explain the philosophical and ethical foundations of halal certification and their influence on food production and consumption.
• Describe the fundamentals of sharia rules on food, considering the ethical and cultural impact on consumers and communities.
• Analyze ethical and logistical issues that arise when applying halal standards in food production and labeling.
• Develop strategic analyses to implement and maintain halal certifications in different types of food industries.
• Explain the religious and technical foundations underlying halal supervision practices, making them easier to understand in an industrial setting.
• Analyze the key elements in selecting ingredients and processes, considering compliance with purity standards and the separation between halal and haram.
• Analyze production practices and create innovative approaches that optimize processes without compromising halal compliance.
• Explain the relationships between halal regulations, the food industry and cultural traditions, especially in international contexts.
• Explain the reality of the halal market from a cultural, ethical and industrial perspective, assessing the sector’s opportunities and challenges.

These skills will enable students to apply halal principles with a practical, well-grounded approach, adding value through compliance with specific standards in the food industry.

Course accreditation

The Halal Food Preparation Specialist Technician qualification is accredited by the training department of the Israel Ibero-America Chamber of Commerce.

Type of qualification: this is a university-specific professional qualification (“título propio”) issued in Spain and endorsed by the Israel Ibero-America Chamber of Commerce, in line with the “títulos propios” offered by other chambers of commerce. It is not an official university degree.

Why train in halal with the Chamber

The Israel Ibero-America Chamber of Commerce is a private, international, non-profit organization founded in Israel in 2019 and registered in Florida (USA), working in foreign trade, training and cooperation between Israel and the Ibero-American countries. It is a member of the Ibero-American Association of Chambers of Commerce (AICO) and has agreements with institutions such as SE-CECC/SICA, DINADECO, the Ombudsman’s Office of Costa Rica (Defensoría de los Habitantes), UTN and FIJE.

The Chamber also offers the Kosher Food Preparation Specialist Technician course and, for companies looking to open new markets, the Smart Export service. See all programs at the Chamber’s Academy.

Frequently asked questions

How long is the halal food course?

It lasts three months: 120 hours (90 of theory and 30 of practice) organized into 3 modules of 4 weeks each.

Is the course online?

Yes, it is 100% online. Enrollment closes on the 15th of each month and the course begins on the first business day of the following month.

What topics are covered?

Fundamentals of Islamic law as applied to food, halal slaughter, ingredients and additives, hygiene, production of meat, dairy, fish and processed foods, certification, labeling and marketing.

Who is it for?

Food industry professionals and supervisors, chefs and kitchen assistants, restaurant, hotel or catering kitchen staff, and anyone interested in halal regulations and certification.

Who accredits the qualification?

The Halal Food Preparation Specialist Technician qualification is accredited by the training department of the Israel Ibero-America Chamber of Commerce.

What type of qualification do I receive?

A university-specific professional qualification (“título propio”) issued in Spain and endorsed by the Israel Ibero-America Chamber of Commerce. It is not an official university degree.