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Choose the seminar that solves your current need: from getting certified to entering a new export market. All seminars are led by practicing experts — not theorists, but professionals who work daily with halal standards, audits, restaurants, and manufacturing.
Current as of: current date
Geography: online + offline venues worldwide
| Filter | Options |
|---|---|
| Format | Online / Offline / Corporate |
| Language | Russian / English / Arabic / Turkish (with simultaneous interpretation) |
| Level | Beginner / Intermediate / Professional |
| Field | Manufacturing / Restaurant Business / Export / Marketing / Cosmetics / Pharma |
| Price | Free / Up to $100 / $100–$200 / $200+ |
⚡ Green mark — fewer than 10 spots left.
🎥 Blue mark — online with recording.
🏢 Orange mark — offline (city specified).
Format: Online webinar (2 hours)
Language: Russian
Level: Beginner
Speaker: Dr. Khalid Al-Mansouri (UAE) — expert in SMIIC and GCC standards
Program:
5 steps to obtaining a certificate (timelines, budget, documents)
Which type of certification is right for you (local / export)
Common mistakes that lead to rejection (with real case breakdowns)
Cost: from $500 to $10,000 — what affects the price?
Bonus: "10 Documents for an Audit" checklist (PDF)
Price: $49
**Early booking (until February 5):** $39
[Register]
Spots remaining: 42 of 100
Format: Online webinar + workshop (3 hours)
Language: English (simultaneous interpretation into Russian, Arabic)
Level: Intermediate
Speaker: Emine Cevik (Turkey) — food production technologist, author of the "Halal E-codes" database
Program:
The 50 most common additives: halal, haram, makruh, mubah
Gelatin, carmine, emulsifiers: where they hide and what to replace them with
Laboratory testing methods (when you can't trust the label)
Review of 10 real labels submitted by participants (send in advance)
Bonus: a printable E-code table for the kitchen
Price: $59
**Early booking (until February 19):** $49
[Register]
Spots remaining: 78 of 100
Format: Online intensive (1 day, 6 hours with breaks)
Language: English (simultaneous interpretation into Russian, Arabic)
Level: Professional (export experience recommended)
Speaker: Tariq Abdel (Saudi Arabia) — former SFDA inspector, export consultant
Program:
Differences in requirements: UAE (ESMA) vs. KSA (SFDA) vs. other GCC countries
Certificates recognized at the border (avoid double certification)
Trade barriers: what's prohibited, what requires declaration
Working with distributors and marketplaces (Noon, Amazon.ae)
A step-by-step market-entry plan: 90 days to your first delivery
Bonus: a distributor contract template + a list of accredited laboratories
Price: $149
**Early booking (until February 25):** $119
[Register]
Spots remaining: 35 of 60
Format: Offline intensive (1 day)
City: Almaty (Kazakhstan) — exact location provided after registration
Language: Russian
Level: Beginner / Intermediate
Speaker: Assel Zhumagalieva — chef, winner of Halal Chef 2023, kitchen certification expert
Program:
What an auditor checks in the kitchen (from the refrigerator to the dishwashing area)
Separate knives, cutting boards, and dishware: how to organize without excess costs
Staff training: a checklist for cooks and waiters
Documentation: logs, invoices, meat certificates
Real "before and after" photos: 5 restaurants that passed certification
Practical part: a review of your own kitchen (bring photos or a floor plan) — group feedback.
Price: $199
**Early booking (until February 28):** $159
For Halal Chef participants (any stage): $139 (discount applied automatically upon verification)
[Register]
Spots remaining: 18 of 30 (orange mark — limited spots)
Format: Online webinar (2.5 hours)
Language: Russian
Level: Intermediate
Speaker: Leila Hasan (UAE) — founder of the Halal Brand marketing agency
Program:
The certificate as a marketing asset: where and how to display it
3 types of halal consumers (strict, flexible, non-Muslim) — different messaging
Packaging and design: colors, symbols, and fonts that work
Mistakes that kill trust ("a slapped-together certificate," meaningless green color)
Bonus: the guide "10 Packaging Phrases That Boost Conversion" + a label audit checklist
Price: $49
**Early booking (until March 30):** $39
[Register]
Spots remaining: 88 of 100
Format: Offline intensive (2 days) + a tour
City: Kuala Lumpur (Malaysia) — as part of the Halal Chef regional semifinal
Language: English (simultaneous interpretation)
Level: Professional
Speakers: Prof. Raja Singh + a guest expert from JAKIM
Program (Day 1):
Traceability: from farm to shelf (documents, labels, blockchain)
Supplier audits: how to avoid buying non-halal meat from a subcontractor
Program (Day 2):
Managing cross-contamination risks in warehouses and transport
Tour of a halal production facility (a certified-product factory)
Bonus: a logistics operator contract template + a risk table
Price: $349
**Early booking (until April 1):** $279
Included in the price: coffee breaks, both days, the tour (transfer to the factory). Accommodation and flights are the participant's responsibility.
[Register]
Spots remaining: 22 of 40
| Date | Topic | Format | City | Status |
|---|---|---|---|---|
| June 6 | Restaurant marketing for a halal audience | Offline | Dubai | Registration opens March 1 |
| June 15 | Ingredient substitutes (without gelatin or alcohol) | Online | — | Registration opens April 1 |
| July 9 | Halal in cosmetics: standards and certification | Offline | Almaty | Registration opens May 1 |
| August | How to open a halal café: startup intensive | Online | — | Coming soon |
| September | Halal kitchen audit for chefs (with video breakdown) | Online | — | Coming soon |
| November | 8 seminars as part of the World Halal Summit | Offline | TBA | Program in July |
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Speaker: Chef Mehmet Gultekin (Chairman of the Halal Chef jury)
Format: 1 hour (lecture + Q&A)
Price: Free
Topics:
Myth 1: "Halal is only about meat"
Myth 2: "Fish is always halal" (spoiler: not all of it)
Myth 3: "You can trust a label 100%" and more
[Register for free]
Spots remaining: 200 of 500
Speakers: 3 members of the Halal Chef jury (names to be announced)
Format: 1.5 hours (breakdown of common mistakes in the video selection round)
Price: Free (registered Halal Chef 2026 participants only)
[Register (participant ID required)]
*"I came to the E-codes seminar thinking 'I already know it all.' I left with three pages of notes. Turns out I'd been using an emulsifier with questionable origins for 2 years. Thank you for opening my eyes."*
— Chef Alexander K., Moscow
"After the seminar on exporting to the GCC, we found a distributor in Dubai within 2 weeks. We'd spent a year trying on our own before — with zero results. Best investment we've made in the business."
— Dmitry T., confectionery manufacturer, Kazakhstan
Frequently asked:
❓ Didn't find your city?
Write to us — we may come to you. We run corporate training in any country.
❓ Can I pay by bank transfer from a legal entity?
Yes. After registering, select "Pay by invoice" — we'll send you one.
❓ Will there be a recording if I can't attend live?
Yes. Recordings of online seminars are available for 30 days. A certificate is issued after watching at least 80% of the recording and passing a quiz.
❓ Do the seminars provide official continuing education hours?
Yes, for some professional associations (check with us). The certificate includes the number of academic hours.
✉️ education@worldhalal.org — for seminar-related questions
📞 + … (WhatsApp / Telegram) — fast responses (within an hour)
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"Don't wait for the right moment. The right seminar is already on the schedule — choose yours."