Kashrus Training Program
July 12-15, 2021.
Foodservice Mashgiach Training Program
July 6-8, 2021.
ONLINE APPLICATION! Click Below.

Please note: Applicants can only apply for one seminar per year.

At the current time, the seminars are only open to those who will be fully vaccinated by the date of the seminar or those who have tested positive for covid in the past.

Kashrus Training Program

The STAR-K’s widely acclaimed Kashrus Training Program has been held annually since 2004, at the STAR-K offices in Baltimore, Maryland. This intensive seminar is limited to 25 students — Rabbonim, certifying agency administrators, kollel members, and others serving in klei kodesh — who will be taken behind the scenes of a first class luxury hotel’s kosher kitchen and a manufacturing plant. Seminar participants will also benefit from lectures delivered by STAR-K administrators, audio-visual presentations, and a hands-on practicum to find the less obvious thrips […]

Star-K’s seventh annual Kashrus Training Program was held in Baltimore from July 12 thru July 15, drawing a diverse crowd

Native South African Rabbi Jonathan Shippel founded and directed Ohr Somayach in Cape Town, where he built a Jewish learning center, a vibrant congregation, and a Jewish day school. Presently living in Manhattan’s Upper West Side, he is a much sought after international speaker and a senior lecturer for Gateways.

STAR-K’s SIXTH ANNUAL KASHRUS TRAINING SEMINAR DRAWS PARTICIPANTS FROM FAR & NEAR

They came from L.A. and Irvine, Philadelphia, Pittsburgh, and White Oak, Brooklyn and Great Neck, as well as from Baltimore, Brighton, Chicago, Lakewood, Providence, and as far away as Madison, Wisconsin.

The 26 participants of STAR-K’s sixth annual Kashrus Training Seminar, included rabbonim, kollel fellows, and others serving in klei kodesh who have studied Yorah Deah. The intensive seminar featured lectures by Star-K’s rabbinic staff members, including its Rabbinic Administrator, HaRav Moshe Heinemann, and its President, Dr. Avrom Pollak.

HaRav Heinemann spoke of the intricacies of bishul akum, in a shiur entitled, “Bishul Akum and Ne’emanus of an Akum”. Dr. Pollak discussed practical guidelines for setting up a local vaad hakashrus and gave advice for decisions one faces in doing so, in his lecture, “A Certifying Agency’s Administrative Issues”.

In addition to explaining the various segments of the kashrus industry, sessions covered […]

STAR-K’s FIFTH ANNUAL KASHRUS TRAINING SEMINAR IS WORTH THE TRIP

What do Plano, Texas, Thornhill, Ontario, and Olney, Maryland have in common? They are just some of the hometowns of STAR-K’s fifth annual Kashrus Training Seminar participants.

STAR-K’S FOURTH ANNUAL KASHRUS SEMINAR TO BENEFIT POLISH JEWRY

With the expulsion of Jews from Spain in 1492, Poland became the recognized haven for exiles from Western Europe, and the cultural and spiritual center of the Jewish people. Prior to the outbreak of World War II, it housed the second largest Jewish community in the world, with nearly 3.5 million Jews. All that changed rapidly following Nazi Germany’s invasion in 1939. Of the scant 11 percent (369,000) of the Polish Jewish population which escaped the death camps, many fled their native Poland in reaction to anti-Semitic violence or repression under Communism. Those who stayed often turned their backs on Yiddishkeit. Now that Polish Jews are feeling a new sense of tolerance and security, in their post-Cold War democracy, an increasing number are returning to their Jewish roots, which in many cases, have only recently been discovered.

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The Star-K’s widely acclaimed Kashrus Training Program has been held annually since 2004, at the Star-K offices in Baltimore, Maryland. This intensive seminar is limited to 25 students ; Rabbonim, certifying agency administrators, kollel members, and others serving in klei kodesh ; who will be taken behind the scenes of a first class luxury hotel’s kosher kitchen and a manufacturing plant. Seminar participants will also benefit from lectures delivered by Star-K administrators, audio-visual presentations, and a hands-on practicum to find the less obvious thrips and aphids hiding in a restaurant’s vegetables.