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DHM3232 HALAL CONSUMERISM AND CULTURE
Class
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Mutia Nurulhusna Hussain
Lessons
Here is the class outline:
1. Course Planner2 sections
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2. Topic 1: INTRODUCTION OF HALAL CONSUMERISM AND CULTURE1.1 Definition of Halal Consumerism and Culture 1.2 Related Common Issues 1 section
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3. Topic 2: INTRODUCTION OF ISLAMIC CONSUMERISM2.1 Concept of Islamic Consumerism 2.2 Three Basis Elements in Halal Consumerism 2.2.1 Consumer 2.2.2 Halal Players 2.2.3 Principles of Halal and Haram on Islamic Consumer 1 section
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4. Topic 3: REQUIREMENT FOR ISLAMIC CONSUMERISM DEVELOPMENT3.1 Four Key Requirements of Knowledge on Islamic Consumerism Development 3.2 Factors of Islamic Consumerism Development 1 section
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5. Topic 4: CRITERIA OF MAKING GOOD (ISTITOBAH) AND BAD (ISTIKHBATH) OF FOOD FROM ISLAMIC CONSUMERIS...4.1 The concept of good (Tayyib) and bad (khabaith) 4.2 Making Good (Istitobah) and Bad (Istikhbath) in determination of halal food status 4.3 Basic Criteria on Making Good (Istitobah) and Bad (Istikhbath) 1 section
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6. Topic 5: FUNDAMENTAL OF KOSHER FOOD FROM ISLAMIC CONSUMERISM PERSPECTIVE5.1 Definition of Kosher food 5.2 Fundamental of Kosher food in Judaism 5.3 Criteria of Kosher food 5.4 Similarity and difference of Halal and Kosher food 1 section
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7. Topic 6: INTRODUCTION OF HALAL FOOD CULTURE6.1 Definition 6.2 Fundamental of Halal food culture 6.3 Principle of Halal Food Culture 6.4 Concept of Uruf (custom) and ‘Adah (culture) 6.5 Realization of Uruf in determination of halal food culture 6.6 Halal food culture through school of thought in Halal food global 1 section
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8. Course Information1 section
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9. Course PlannerThe course planner is important to know the topics, assessment and course objectives. 1 section
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10. SLIDEPLEASE REFER THIS FOLDER FOR SLIDES PURPOSES. 6 sections
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11. ASSIGNMENTSPLEASE REFER TO THIS FOLDER FOR ASSIGNMENTS PURPOSES 5 sections
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