Food Technology

Food technology at King David blends statutory design and technology curriculum goals with the foundational laws of Kashrut (dietary laws). Led by Rabbi Shmuel Arkush, these interactive lessons transform the classroom into a practical hub where culinary skills meet spiritual practice.
The primary focus centers on understanding the strict separation of milk and meat (basar ve-chalav). Pupils learn to identify kosher symbols (Hechsherim) on food packaging, categorization of ingredients, and the concept of Pareve (neutral) foods like fruits, vegetables, and fish. Rabbi Arkush guides students through the rigorous process of checking leafy greens, berries, and grains for microscopic insects, turning a scientific lesson on food hygiene and inspection into a vital religious duty.
Practical sessions are designed around the Jewish calendar and upcoming Chaggim (festivals). Students develop basic kitchen competencies—such as measuring, mixing, and safe cutting techniques—while preparing traditional foods. They bake braided Challah for Shabbat, press fresh olive oil for Chanukah, and create symbolic foods for the Pesach Seder plate. Through these hands-on activities, pupils explore the chemical reactions of yeast and heat while connecting deeply with their heritage.
Safety, hygiene, and the recitation of the correct Berachot (blessings) before and after eating are strictly reinforced. Rabbi Arkush ensures that every lesson instils a sense of gratitude, teaching children that nourishing the body is an essential part of serving Hashem. This unique approach ensures students exit the program with both practical life skills and a robust understanding of practical halacha.