The Shabbos Kitchen is a course designed for people with or without a background in keeping Shabbos properly, and people who spend time in the 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. 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.

Topics to be covered:

Placing food on the hotplate or blech / Setting up the slow cooker / Wrapping and storing hot food / Heating the water / Opening the wine bottle / Opening tin cans, soda cans. / Opening food packets and boxes. / 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. / Making tea / Making tea on Shabbos / Pouring hot water into a cholent / Washing the dishes / Using a sponge to wash the dishes. / Using soap and liquid soap. / 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 / Cleaning up / Sweeping the floor / Moving the garbage can / Cleaning the table / Wiping the counters / Loading the dishwasher / Loading dishes into the dishwasher / Cleaning for after Shabbos / Putting food back in the fridge / Preparing for seudah sh'lishis / Spilling oil from tuna / Mixing the tehinah / Tidying up the table