Chaburas

The Choshen Mishpat program covers the following:

• Genaiva, Gezeilia and Nizkei Adam (Personal damage)
• Nizkei Mamon (Monetary damage), Chabalah (Physical harm) and self-defense
• Halachic jurisdiction vis-à-vis government and secular courts, Moser, Dina Demalchusa, litigation.
• Socher and Sechirus Poalim – Laws pertaining to employers, employees & rental obligations
• Pikodon, Shomer Sachar – Laws pertaining to responsibility for possessions of others
• Metzia Vaaveida – Laws pertaining to lost-and-found
• Onoah – Laws pertaining to sales tactics, fraud, and Mekach Taus.
• Mekach Umimkar – Assorted rules pertaining to transactions.
• Shcheinim – Laws pertaining to local neighborhood interactions and residential occupancy.

The optional Advanced Program will cover the topics of:

• Nachalos – Will & testament, and Inheritance
• Gevias Chov & Arev – Laws pertaining to loan collection & guarantors.
• Additional topics will be added per request by the participants.

The program will have a two-phase format. At the conclusion of each phase and after having completed the required tests the participant will be eligible for a Yadin-Yadin certificate limited to the specific areas that were completed. Complete Course Details: Choshen Mishpat Overview Choshen Mishpat Program Detail

The Issur V'Heter program covers the following:

• Melicha - מליחה, Siman 69 - 78
  1. The six reasons for first rinsing
  2. If the meat was salted without first rinsing.
  3. The order of salting.
  4. Meat salted on one side.
  5. The final rinsing.
  6. Can the non-Jewish maid be believed that she did a final rinsing?
  7. Meat that was cooked without being salted.
  8. The strictness of three-day-old meat that was not salted.
  9. Meat cooked without salting.
  10. Meat that was salted in a a container without holes.
  11. The law of koshering through boiling
  12. Meat that was placed in a container without holes after it was koshered but before the salt was rinsed.
  13. Four reasons that one may salt many pieces of meat together.
  14. Fish and chicken that were salted together.
  15. Kosher meat and treif meat that were salted together.
  16. Meat at one stage of salting that comes into contact with meat at a different stage of salting.
  17. Meat that falls into salty blood that collected under the racks.
  18. Meat that falls into salty blood that collected under the racks, Part 2.
  19. How to kosher the head.
  20. How to kosher a heart.
  21. A chicken cooked with a heart that was not koshered properly.
  22. Liver.
  23. The argument between Rashi and Rabbanu Tam concerning the blood of the liver.
  24. How to kosher a liver.
  25. A discussion about the spleen.
  26. A discussion about the intestines.
  27. How to kosher meat by roasting.
  28. Stuffed chicken with meat.
• Basar B'Chalav - בשר בחלב, Siman 87 - 97
  1. The kind of meat that is forbidden to cook with milk and the definition of cooking.
  2. Chicken and milk cooked together.
  3. Almond milk and chicken.
  4. The laws of eggs in a chicken after it was slaughtered.
  5. Making cheese with rennet.
  6. Two people eating at a table, one is eating milk and one is eating meat.
  7. Meat between the teeth, waiting 6 hours before eating milk.
  8. Waiting 6 hours after a tavshil.
  9. How to measure heter against issur in cases where the issur is an udder.
  10. How to kosher an udder and problems koshering it with meat.
  11. Placing kosher food on a treif plate.
  12. Clarification of “tatah gavar”.
  13. Cooking something that is “ossur kdai klippa”.
  14. Problems of salty cheese touching salty meat.
  15. Meat that falls into milk.
  16. The argument between Rashi and Rav Yitzchak.
  17. “Chaticha Na’aseh Nevayla”
  18. A drop of milk that falls on the outside of a pot.
  19. The law and the custom of the above.
  20. The laws of steam and spills.
  21. The status of a pot that was used to cook meat and then milk.
  22. If a milchig spoon was placed in a pot of meat.
  23. A milk spoon and a meat spoon were used at different times in a new (parve) pot.
  24. Onions that were chopped with a meat knife and afterwards cooked with milk.
  25. Meat that was cut with a dairy knife.
  26. Clarification of “not-bar-not”.
  27. Meat and milk dishes washed together.
  28. The law of a radish (and onion) cut with a meat knife.
  29. Onions and Spices.
  30. Milchig Bread.
• Taaruvos - תערובות, Siman 98 - 111
  1. Can we believe a non-Jewish taste tester? (The law of Akum). What if he’s a respected expert?
  2. “Min b’mino”, “min b’aino mino”, and “min b’mino v’aino mino”. The law of “nishpach”.
  3. Clarification of if a kli can become a “chticha nevaila” and if “blios” in a kli can become a “chaticha nevaila”.
  4. Issur mevatel issur (one issur annulling another).
  5. How and why issur bones combine with heter to mevatal the issur. The difference between soft bone and dry bones.
  6. The laws of “ain mevatal issur l’chatchila”.
  7. The laws of “ain mevatal issur l’chatchila” by issurai d’rabbanan.
  8. The laws of “baria”.
  9. The laws of “chaticha reui lechabed”.
  10. The laws of “Dvar sheyash lo matirin”.
  11. The laws of “Dvar sheyash lo matirin”, Part 2.
  12. “Nosain tam lefgam” – issur that gives a bad taste. When is it permitted or not permitted and why.
  13. When is a kli considered nosain tam lefagam. After 24 hours or even just overnight?
  14. Squirrels and mice.
  15. Pickling.
  16. Further clarification of “tata gavar”.
  17. Issur and heter that touch during roasting.
  18. Ain blias yotzai blo rotav (blias will not come out without liquid)
  19. Meliach Kerosayach – salting is like roasting.
  20. Efshar Lesochato / Chaticha Na’aseh Nevailah: are the the same law or are they two different laws?
  21. The argument between Rav and the Rivah.
  22. “Rai’ach Milsa” – Does oder have enough material substance to affect other food?
  23. One piece of issur mixed up with two pieces of heter: can one person eat them all?
  24. A “dvar chashuv” is not batul; the definition of a “dvar chasuv”.
  25. Clarification of the cases that are covered by the laws of “kavuah”. (“Taishe Chanuos”)
  26. The law in the case where a “chaticha ra’ui lehitchabed” became mixed up in a seudah and then one portion was accidentally eaten.
  27. How many “taruvos” (mixtures) are needed to make a safek safekah.
  28. Some basic principals of sefek safekah. Further points will be posted.
  29. The laws of “tolin” (we assume that issur fell in the issur pot and heter fell in the heter pot).
  30. The laws of “tolin” (we assume that issur fell in the issur pot and heter fell in the heter pot), Part 2.

This course is based on the Shulchan Aruch and all its meforshim. There are maareh mekomos as well for each shiur. Each Chabura has a stucture, which is perfect for a chabura/shiur setting, or for chavrusa style learning as well. The shiur can be informational or used as your personal guide on the side. These shiurim have spent many years in many students' hands and have been updated many times.

Mini Courses In Practical Halacha (Yoreh Deha) program covers the following:

• Honoring a Parent, Rabbi and the Importance of Torah
• Tzedukah - Charity to the Poor
• Hilchos Bris Milah and Conversion
• Hilchos writing a Sefer Torah and Mezuzah
• Hilchos Shiluach HaKen, Chodosh, Orlah, Kelayim
• Hilchos Pidyon HaBen, Bachor, Challah, Truma and Maaser
• Visiting the Sick and Mourning
• Kohanim and Mourning

Upon completion of all the above courses a Semicha Certificate "Yoreh Yoreh" will be issued.

The Mishna Brurah program covers the following:

• Chelek 1 - Siman 1 - 127
• Chelek 2 - Siman 128 - 241
• Chelek 3 - Siman 242 - 344
• Chelek 4 - Siman 345 - 428
• Chelek 5 - Siman 429 - 529
• Chelek 6 - Siman 530 - 697

The Niddah program covers the following:

• Hilchot Nidda Siman 187 - 196
• Hilchot Tevila Siman 197 - 200

The Nidda program lasts 22 months, two shiurim a week. The Tevila section lasts four months.

The Shabbos program covers the following:

• Section I
  1. Bishul
  2. Hatmana
  3. Shehiya and Chazara
  4. Maaseh Shabbos
  5. Amira L’Akum
  6. Amira L’Yisrael
• Section II
  1. Borrer
  2. Tochein
  3. Dosh
  4. Melabein
  5. Losh
  6. Me’abed
• Section III
  1. Muktza
  2. Refuah
  3. Kosher u’matir
  4. Koraya v’tofer
  5. Memachek
  6. Boneh, soser v’makeh v’patish
• Section IV (optional)
  1. Tzod
  2. Shochet
  3. Tzovaya
  4. Koseiv
  5. Gezeiras of Koseiv
  6. Hachana
  7. Hashmaas Kol
  8. Divrei Kaballa
  9. Hadlakas Neiros
  10. Kiddush
  11. Havdala
  12. Shabbos meals
  13. Lechem Mishneh