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Beit Midrash (Adult Education) 2019-2020

THE ONLINE ENROLLMENT FORM IS BELOW THE COURSE DESCRIPTIONS. 

Enrollment is for  Congregation Beth Ahabah members only.

Schedule:
Dinner: 6 pm - 6:45 pm; 
First Period: 6:45 pm - 7:35 pm;
Second Period: 7:40 pm - 8:30 pm.

Course Descriptions

 


Second Session meets December 9, 16 January 6, 13, 27, February 3, 10.

First Period

Jewish Cooking with Chef Dan Scherotter: Winter Menu
Jewish Cooking stretches far beyond kasha, cabbage and brisket. This class will explore, how Jews have navigated the myriad challenges imposed by dietary restrictions and mother nature throughout the European diaspora. Season by season we will prepare dishes each week that collectively form a banquet, from appetizer to dessert. Each term teaches a different meal, various cooking techniques, and ingredients that pair with the Jewish holiday calendar. By the end of the term you will have a complete banquet cookbook for the season. From caviar to sabayon, these dishes highlight the influence of Jews on fine dining as we know it.
 
INSTRUCTOR: Chef Dan Scherotter came to Beth Ahabah after two decades as a top chef in San Francisco, at his own Italian restaurants, as president of the restaurant association, and as a culinary arts instructor in an inner city high school. He previously trained in Bologna, Italy for two years, and at William and Mary as a philosopher. Here in Richmond he is helping others develop concepts and menus. Chefs who do Italian food tend to do their research into history rather than molecular gastronomy, and Dan is no different. He found that in studying European cooking that the imprint and echo of the Jews is far and wide, just as we've adopted foods of the countries where we've traveled and lived. These meals reflect that symbiosis.

 

History of Modern Israel

Lecture along with discussion of video documentaries (most available online) viewed in class and at home. Links and DVDs provided. 
 
INSTRUCTOR: Rabbi Dennis Beck-Berman

 

 

Second  Period

Rabbi Akiva: Scholar, Teacher, Shephard, and Revolutionary?
Rabbi Akiva was one of the greatest scholars of his time and changed the way we practice and study Judaism. Examine how his story and teachings are still important and relevant today

INSTRUCTOR: Rabbi Scott Nagel
 
Conversational Modern Hebrew
Learn basic conversational Israeli Hebrew. For beginning and intermediate students. Text TBD by Rabbi Nagel (provided by CBA).

 
INSTRUCTOR: Rabbi Dennis Beck-Berman
 
Intro to Torah Cantillation
What is “trop?” Where did it come from? How do people learn to chant from the Torah, anyway?! These questions and more will be covered as Cantor Beck-Berman teaches about our ancient Jewish systems for reading and chanting from sacred Jewish texts. NO Hebrew reading skills are necessary to take this course. Come and learn about our unique heritage of telling stories through chant.

 
INSTRUCTOR: Cantor Sarah Beck-Berman

 



Third Session meets February 24 March 9, 16, 23, 30, April  20, 27.

First Period

Jewish Cooking with Chef Dan Scherotter: Spring Menu
Jewish Cooking stretches far beyond kasha, cabbage and brisket. This class will explore, how Jews have navigated the myriad challenges imposed by dietary restrictions and mother nature throughout the European diaspora. Season by season we will prepare dishes each week that collectively form a banquet, from appetizer to dessert. Each term teaches a different meal, various cooking techniques, and ingredients that pair with the Jewish holiday calendar. By the end of the term you will have a complete banquet cookbook for the season. From caviar to sabayon, these dishes highlight the influence of Jews on fine dining as we know it.
 
INSTRUCTOR: Chef Dan Scherotter came to Beth Ahabah after two decades as a top chef in San Francisco, at his own Italian restaurants, as president of the restaurant association, and as a culinary arts instructor in an inner city high school. He previously trained in Bologna, Italy for two years, and at William and Mary as a philosopher. Here in Richmond he is helping others develop concepts and menus. Chefs who do Italian food tend to do their research into history rather than molecular gastronomy, and Dan is no different. He found that in studying European cooking that the imprint and echo of the Jews is far and wide, just as we've adopted foods of the countries where we've traveled and lived. These meals reflect that symbiosis.

 

Progressive Jewish Views of Pluralism
Progressive Jewish Views of Pluralism, Ancient and Modern
INSTRUCTOR: Rabbi Dennis Beck-Berma
 

 
Second  Period

CONVERSATIONAL MODERN HEBREW
Learn basic conversational Israeli Hebrew. For beginning and intermediate students. Text TBD by Rabbi Nagel (provided by CBA).
INSTRUCTOR: Rabbi Dennis Beck-Berman
 
 
JEWISH HUMOR
Why are there so many Jewish comics? We asked ten Jewish experts and got 13 answers. Enroll and find out for yourself.
 
INSTRUCTOR: Matt Gaskin
 

BEIT MIDRASH Registration 2019-2020

 

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Session 2: Meets  December 9th, 16th, January 6th, 13th, 27th and February 3th, 10th.  

Please choose a first period and Second Period Course for each session in which you are enrolling

Session 3: Meets Mondays February 24th,  March 2nd, 16th, 23rd, 30th April 13th, 20th and 27th.

Please choose a First and Second period  course for each session in which you are enrolling


If a second household member is enrolling please enroll them below. 

Last Name

First Name

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Session Two
Please choose a first period and Second Period Course for each session in which you are enrolling

Session Three

Please choose a First and Second period  course for each session in which you are enrolling


Payment

Please select all sessions for which you are enrolling.

 

Sat, December 7 2019 9 Kislev 5780