The Jewish Child in Traditional Jewish Society (SOC-101)
Objectives: Upon successful completion of the course, students will be able to: demonstrate a broad and in-depth knowledge of traditional Jewish attitudes towards children and child-rearing from Biblical, Talmudic, medieval, and contemporary times; explain various traditional Jewish conceptions of childhood and parenting and their sources, educational approaches, methods of socialization, and views about individuality; describe how Jewish children have been uniquely affected during specific times of persecution; cite appropriate examples of how youth movements and modern social tendencies have impacted traditional Judaism in more recent times; and identify ways in which recent traditional authorities deal with current realities in their suggestions for child-rearing practices.
Instruction: This self-study assesses students’ knowledge of the role of the child in traditional Jewish society. Students will study the Biblical and Talmudic attitude towards children and child-rearing as well as some sources from Medieval times and how contemporary traditional authorities approach the subject within the contemporary milieu. Specific topics include: methods of socialization, educational approaches and the relationship between child and parent and what obligations each one is considered to have towards the other, and the level of individuality that should be encouraged. Special attention is focused on understanding how children played a specific and unique role in various times of persecution as well as the influence of youth movements in more recent times with relation to the general Jewish society. Students will also discuss contemporary challenges, particularly the problem of at-risk youth in the traditional community.
Credit recommendation: In the lower division associate/baccalaureate degree category, 3 semester hours in Judaic Studies, Religion, Sociology, Anthropology, Jewish History, or as General Elective.
Introduction to Sociology (SOC-103)
Objectives: Upon successful completion of the course, students will be able to: describe the history of Sociology as a field; identify the manner in which sociological research is conducted; consider ethical and social ramifications when conducting sociological research; define culture and diversity and relate those two concepts to each other; determine the interaction between human nature and socialization and the effect that they have on one another in various contexts; characterize societal institutions on the macro and micro levels; ascertain the role of technology on society and human interaction; detail the effects of mass media on socialization; identify the roles of social groups and organizations on human society and interaction; and analyze the role of deviance from societal norms on society and discuss the social control of deviant behavior that is exercised by society.
Instruction: This self-study course in Sociology is designed for students with no prior background in the subject and guides students through the process of asking and answering important questions from a sociological perspective. Students exercise critical thinking, reading, and writing skills while being exposed to sociological theories and research they can apply to important social issues. Students learn how individuals are organized into social groups from intimate groups to bureaucracies and how these influence individual behavior, considering the nature and interrelationships of basic social institutions such as family, education, religion, and the economy.
Credit recommendation: In the lower division associate/baccalaureate degree category, 3 semester hours in Sociology.
A Social History of Jewish Food (SOC-302)
Objectives: Upon successful completion of the course, students will be able to: demonstrate a broad and intensive knowledge of Jewish food practices from Biblical times through present day, inclusive of Ashekenazic and Sephardic customs as well as current American and Israeli food; explain the religious and symbolic reasons for special festival foods, unique weekday foods, and food taboos; compare and contrast the differences between Jewish cultures and reasons for food variety; identify patterns in factors that affect Jewish food choices; and discuss various definitions and opinions of what is considered Jewish food.
Instruction: This self-study course assess students’ knowledge of the social history of Jewish food, including Biblical and Talmudic concepts and rules of food and customs that have been adopted over the centuries in Jewish settlements in the Middle East, Europe, Africa, and more recently in the United States and Israel. Major topics include: how foods are used for ritual and festival purposes, how Jews played a role in spreading foods to other cultures, and modern attitudes of Jews toward different types of cuisine and different reasons for their food choices and the respective sociologically significance.
Credit recommendation: In the upper division associate/baccalaureate degree category, 3 semester hours in Judaic Studies, Sociology, Anthropology, Jewish History, Religion, Nutritional Science, or as General Elective.