AKO Mashgiach Training and Certification Program - Seattle Vaad Edition
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AKO Mashgiach Training and Certification
The course is divided into 15 sections, each one containing videos and other media focusing on different areas of kosher law and protocol as they relate to supervising a food-service kitchen.
Most sections are followed by a brief quiz for self evaluation. The quizzes may be taken multiple times and do NOT count towards your final score.
Once the course is completed you will be eligible to sit for the final exam. The exam has 40 multiple-choice questions which must be completed in one hour.
The passing grade is 80% and you will be notified of your score upon completion.
Mazel Tov! You Passed!
Upon completion of the course, you will be asked to complete a form to order your Mashgiach Course Graduate Photo ID. There is no cost for this ID and your agency will receive your badge within two weeks.
Rabbi Nosson Dubin
Founder and Dean, Kosher Institute of America
AKO Mashgiach course is presented by Rabbi Nosson Dubin, founder and dean of The Kosher Institute of America and Rabbinic Administrator for the Houston Kashrus Association.
Rabbi Dubin dedicated many years learning, teaching, and researching the broad spectrum of kosher law, and deals with intricate Kosher-related dilemmas daily.
Rabbi Dubin is also the author of a comprehensive in-depth analysis of the laws of Kashrus (Ha'tzaas Hashulchan; 247 pages; Hebrew), which has become a standard text for many scholars for Semichah exam preparation.
Kosher Institute of America would like to acknowledge the support and assistance of a number of people who have helped make this course a reality:
Rabbi Yakov Vann (RCC) – Rabbi Vann is one of original visionaries of this project and has provided encouragement and advice throughout the process.
Rabbi Avraham Weinrib (AKO/Cincinnati Kosher) – Rabbi Weinrib presented this concept at the AKO conference in July 2018 and was primarily responsible for initiating the project.
Rabbi Sholem Fishbane (AKO/cRc) – Rabbi Fishbane is a true kashrus visionary and has been extremely instrumental in initiating, orchestrating and helping to develop this project.
AKO – AKO, led by its talented executives, have graciously offered to subsidize a portion of the costs associated with creating this course to enable it to be offered at a discounted rate.
Rabbi Dovid Cohen (cRc) – Rabbi Cohen, one of world’s foremost kosher experts, spent innumerable hours reviewing the course material with a fine-toothed comb and provided hundreds of comments, suggestions and critiques. The quality and accuracy of the course material was dramatically improved due to his extensive review.
Rabbi Tsvi Heber (COR) – The COR has an extremely comprehensive and accredited mashgiach course. Rabbi Heber graciously offered the COR course materials, which was utilized during the final review stage of our course and proved to be a valuable resource.
Rabbi Elie Schoemann (KLBD) – Rabbi Schoemann graciously shared the KLBD kashrus manual which was helpful in creating this course.
Rabbi Yehoshua Wender (HKA) – Rabbi Wender has reviewed most of the course material and provided helpful guidance and insights.
Rabbi Aaron Mendelsohn – Rabbi Mendelsohn possesses a wealth of kashrus knowledge and experience, and his review of a large portion of the course material, and critiques and suggestions were extremely valuable.
Rabbi Akiva Niehaus (cRc) – Rabbi Niehaus is one the leading kosher experts on alcoholic beverages. His guidance and knowledge have been instrumental in developing the lecture and guide discussing alcoholic beverages.
Daniel Golani (Elisheva Golani Photography LLC) – Daniel is a talented videographer who has done a masterful job videoing and editing the lectures and demonstrations. His endless patience is quite admirable as well.
Congregation Beth Rambam (Houston) – Thank you to CBR and their esteemed Rav, Rabbi Daniel Masri for graciously allowing the use of their synagogue to record the lectures.
Genesis Steakhouse (Houston) – Thank you to Genesis Steakhouse for allowing the use of their facilities to record the demonstrations.