Course categories


Available courses

Woman wearing "staff" shirt This course is designed for new and returning SFSP sponsor staff, and is a part of the 3-step training requirement for each sponsor. Sponsors must complete the following steps prior to the application approval in the CNPweb: (1) complete the SFSP Training 2022 (IDE-100), (2) participate in a virtual SFSP Technical Assistance (TA) Session led by a field specialist and (3) complete the annual Civil Rights Training 2021-2022 (IDE-150). If you have questions, please contact State Agency SFSP staff.

ide-170 logoTake a look at this brief annual review of SFSP regulations and procedures designed specifically for all returning sponsors.

ide-171 logoLearn important keys to complete, well-organized and accurate SFSP recordkeeping.

ide-172 logoReview all procurement methods and meal purchasing options, including buying local.

ide-173 logoExplore how to put together a program budget and evaluate your expenses and revenues against your budget.

ide-174 logoDiscover new ways of creative marketing and programming to increase your SFSP participation.

ide-175 logoReview all food safety practices to keep kids safe and food fresh during hot summer months.

ide-176 logoUnderstand ways to improve menu quality and create a cycle menu that includes great variety.

Learn about SFSP meal pattern and explore menu options for both, hot and cold meals.

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.

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.

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: 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. 

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.

Course Description: The CACFP New Sponsor Training is designed to provide initial training for those who are new to the CACFP or for participating sponsors with new staff. 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.



ide-519 logoWant 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!

logo 521With Fruit and Vegetables now separate components, there are endless possibilities in incorporating great nutrition into your CACFP menus. Discover the great nutrition fruits and vegetables provide, which are the best sources of Vitamin C and A, and how often you should plan to serve them in your menus. Learn new and exciting best practices for introducing new fruits and vegetables on your menus across all meal services, as well as innovative preparation techniques.

how-to-order-logoHaving 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.

seasonality_foodHow 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.

assorted_foods 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.

logo 516Healthy 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.

logo 515All Aboard the Whole Grain Express is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.

logo 506A CACFP Infant Meal Pattern Guide is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.

logo 505A CACFP Meal Pattern Guide is a 1 hour online course designed to provide applicable meal service training for providers participating in the CACFP.

course logo 502Nutrition 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.