Kosher Food Preparation Specialist Technician: Online Course

The Kosher Food Preparation Specialist Technician course from the Israel Ibero-America Chamber of Commerce (CILIB) prepares you to understand, supervise and apply kosher standards across different sectors of the food industry. 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
Completion date	1 year* after enrollment (up to 2 years are allowed to complete the program)
Format	100% online
Courses	3 courses
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 a confirmation by email.

Enrollment cycle: until the 15th of each month. Start date: 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.

“Taking a technical course in kosher food preparation is an essential tool in today’s food industry. With the knowledge you gain in this program, you will be able to understand, supervise and apply strict kosher standards in different sectors of the food industry. From ingredient management and certification processes to quality control in specific industries, kosher 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 kosher food technician course is

The term kosher (from the Hebrew for “fit”) refers to foods that comply with kashrut, the body of dietary rules of Jewish law, or Halakha. Among other matters, these rules govern which animal species may be eaten, the separation of meat and dairy, and the supervision of production processes. Kosher certification attests to that compliance to consumers, distributors and markets.

The Kosher Food Preparation Specialist Technician is a training program designed for professionals who want to specialize in the kosher food industry. It is aimed both at those looking to deepen their knowledge of kosher regulations and at those who wish 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, kosher labeling and the application of specific regulations for different industries, from dairy and oils to bread and confectionery production. You will also acquire practical skills in supervising production processes, quality control and implementing kosher standards in various areas of the food industry.

Once you complete the course and pass the final assessment, you will earn the Technical Qualification as a Kosher Food Preparation Specialist, which will open up new opportunities in a constantly growing food sector with high demand for specialized professionals.

Who this kosher food preparation course is for

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

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

How it works: duration and assessment

The program has a total duration 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 required after each class within the established 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: kosher certification week by week

The Technical Qualification as a Kosher Food Preparation Specialist consists of the following modules:

Module 1: Introduction and Fundamentals of Kosher Certification (weeks 1-4)

• Week 1. Introduction to kosher certification: purpose and theory of kosher certification; certification program and general process.
• Week 2. Restrictions and certification: restrictions on raw materials, production and packaging; initial inspection and ingredient review.
• Week 3. Labeling and differentiation: labeling requirements and the difference between “Dairy” and “Dairy Equipment”; private label agreements.
• Week 4. Basic halachic concepts: food sources and prohibited mixtures; rules on milk and meat, and on fish and meat.

Module 2: Ingredient Management and Industry Standards (weeks 5-8)

• Week 5. Ingredient management: classification and status of kosher ingredients; ingredient verification and additional specifications.
• Week 6. Rabbinic etiquette: rules of conduct regarding Shabbat, holidays and manners.
• Week 7. Kosher for Passover, and fruits and vegetables: classification and terminology of kosher-for-Passover ingredients; insect infestation issues and coatings on fruits and vegetables.
• Week 8. Specific industries: the baking industry (bread management and kosher processes); the biotechnology industry (fermentation and metabolite recovery).

Module 3: Practical Application and Industry Supervision (weeks 9-12)

• Week 9. Dairy and fish industries: status and issues in the dairy industry (cheese, milk and dairy products); identifying kosher species and issues in the fish industry.
• Week 10. Supervision in the flavor and meat industries: kosher supervision in flavor companies; kosher species, ritual slaughter and issues in the meat and poultry industry.
• Week 11. Oils, fats and food service industries: lipid sources, processing issues and supervision; kosher rules in restaurants, catering and food services.
• Week 12. Confectionery, fast food and essays on kashrut: issues in the confectionery and fast food industries; essays and studies on various aspects of kosher food.

Skills you will develop

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

Core skills

• Apply kosher standards in various sectors of the food industry, ensuring rigorous compliance with certification rules.
• Manage and supervise kosher production processes, evaluating ingredients and methods to verify their compliance.
• Develop analytical and ethical thinking, understanding the foundations and restrictions of kosher regulations in order to adapt them to different industrial contexts.
• Adapt to international and local regulations, integrating kosher practices into companies with regional and global reach.
• Interpret and apply halachic regulations, covering both basic concepts and advanced specifications for kosher food preparation and processing.
• Identify and solve common problems in kosher food production, adapting procedures to ensure product quality and authenticity.
• Supervise work teams in meeting kosher standards, promoting clear and effective communication about specific regulations.
• Drive innovation in the kosher industry, identifying opportunities to optimize production processes and meet market demand.
• Evaluate and analyze relevant information for decision-making when implementing kosher practices.
• Carry out kosher 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 kosher audit and certification contexts.
• 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 kosher food preparation and certification, with a theoretical and practical approach:

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

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

Course accreditation

The Kosher 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 kosher 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), that works 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 cooperation 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 Halal Food Preparation Specialist Technician course and, for companies that want to sell in new markets, the Smart Export service. See all programs at the Chamber’s Academy.

Frequently asked questions

How long is the kosher 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.

Who is it for?

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

What topics are covered?

Fundamentals of kosher certification, labeling, halachic concepts, ingredient management, kosher for Passover, and supervision in industries such as dairy, fish, meat, oils, baking and food services.

Who accredits the qualification?

The Kosher 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 earn?

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.