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Hours: 4
Course Description:The CACFP Annual Sponsor Training is a 4 hour comprehensive online course designed to provide annual required training for returning CACFP sponsors. The training includes important topics such as Civil Rights, Meal Service Planning, Recordkeeping, Financial Management,Documentation, and Responsibilities, Maintaining a Nonprofit Food Service Program and Program Oversight.
Course Description: CACFP Regulations require that all new and participating CACFP institutions meet and maintain compliance with the three Performance Standards; Financial Management and Viability, Administrative Capability, and Program Accountability. This course is designed to guide CACFP institutions to better understand the importance of the Performance Standards, the reason that they were developed, and the criteria used to determine compliance.
This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and is a part of the annual State Agency training requirement for each sponsor.
PLEASE NOTE! This training covers SFSP requirements and procedures during regular (non-pandemic) operating conditions. In addition to this training, all returning sponsors must participate virtually in one of the sponsor specific round-table sessions https://www.doe.in.gov/sites/default/files/nutrition/sfsp-round-table-sign-web-posting.pdf However, School Food Authorities (SFAs) Roundtable options will be provided by their field staff! If you have questions, please contact State Agency SFSP staff.
Want to serve CACFP Snacks, but you are limited on preparation space? Want to learn what snacks you can serve in a pinch when you are short on staff? In this one hour session, participants will learn how to provide variety in a CACFP menu, while still striving for optimal nutrition with a snack meal that requires little to no preparation.
What an exciting opportunity to impact children’s nutrition and health by being able to incorporate meat and meat alternates into your breakfast menu. Throughout this interactive one-hour course, participants will explore meat/meat alterations, their health benefits, and learn best practices to incorporate them into their CACFP breakfast menus.
How important is menu planning to a meal program? The menu plan influences every aspect of the meal program – including purchasing and preparing foods, ensuring that your meals are CACFP creditable, providing adequate nutritional value, accounting for dietary restrictions, and satisfying the tastebuds of the children in your care. In this one hour session, participants will learn about standardized recipes, cycle menus and
Are your meals lackluster? Want to increase flavor, decrease plate waste, and increase meal consumption without making a huge impact to your budget? Step into the world of flavor, spices and seasonings! Take a trip through the herb garden and around the seasoning world while learning how to incorporate herbs and spices into your CACFP menus.
Wanting to learn how to optimize your CACFP Snack Menu, inventory, and labor? Through this one hour session, participants will learn how to use pre-planning methods to optimize their labor hours, kitchen space and equipment, and inventory to build a CACFP Snack Menu from semi-scratch cooking methods while being mindful of budget and nutrition.
Explore how to enhance your CACFP meals and decrease food waste by planning and preparing meals that appeal to all 5 senses. In this one hour session, participants will learn how to examine menus and prepare meals that not only taste great, but look, smell, feel and even sound great!
Having excess inventory on hand can be costly, but not having enough inventory on hand can result in not serving enough food, and ultimately non-compliance and findings. In this one-hour session, learn how to calculate adequate inventory needs, while also learning how often inventory needs to be completed and best practices for stock rotation.
How can you make an impact to your budget and your menu in one change?
Plan your menus according to the seasons. In this one hour session,
participants will learn about growing seasons for different regions of
the US, how to plan menus with built in flexibility for seasonality, and
maintain CACFP meal pattern compliance.
Embracing Culture and Expanding Your CACFP Menu (IDE-509) is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.
Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition participants have equal access to all benefits and services. This course will review Civil Rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.
Course Description: The Hearing Officer training course responds to USDA's recommendation to train all administrative review (Hearing) officers on appeal processes for the CACFP. For agencies not able to provide direct training, this course will assist with training hearing officers through testimony or documents submitted for review. 
Healthy Food Preparation Techniques and CACFP Menu Planning is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.
All Aboard the Whole Grain Express is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.
A CACFP Infant Meal Pattern Guide is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.
A CACFP Meal Pattern Guide is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.
Nutrition Basics for Better CACFP Menu Planning is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.