This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and will review the regulations and procedures of the SFSP.
This course is designed for experienced and successful returning Summer Food Service Program (SFSP) sponsors, and will review the essential regulations and procedures of the SFSP.
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!
Nutrition Basics for Better CACFP Menu Planning is a 1 hour online course with 5 activities. Participants will learn the importance of where the CACFP meal pattern comes from and how to incorporate basic nutrition into CACFP menu planning mastery. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
Getting Everyone on the Same Plate: Teaching Teachers About the Child and Adult Care Food Program (WDE-503)
This training is all about the Child and Adult Care Food Program or CACFP. The course covers topics such as what the CACFP program is and what it does, who is eligible to sponsor or offer the CACFP and which children are eligible to participate or receive meals through the program. In addition, the course covers CACFP meal patterns, how to accommodate children with disabilities that affect the diet and recordkeeping requirements that are important for everyone involved with the CACFP to be aware of – even teachers!
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 the benefits of using both of these great tools to maximize kitchen efficiency and food budgets.
Family style meal service has the opportunity to teach children so much
more than just how to eat. Learn the benefits of family style meal
service, best practices to incorporate it into your meal service option,
and what you must do to maintain CACFP Compliance. In addition,
participants will learn best practices for conversations starters around
the meal table, how to encourage staff to role model positive eating
behaviors, and what equipment is need for family style meal service
Healthy Food Preparation Techniques and CACFP Menu Planning is a 1 hour online course with 4 activities. Participants learn how to prepare food in a healthy way while building lifelong and healthy eating habits for children and to help adults maintain optimal nutrition.
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.
Course Description: CACFP sponsors may need to modify planned meals in order to accommodate participants with disabilities or special dietary needs. The course summarizes the responsibilities sponsors have when accommodating participants’ meal requests. The course also discusses medical statements, meal pattern requirements, and accommodating non-disabling special dietary needs.
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: WDE-605 goes into detail on crediting foods in the CACFP. The course discusses Child Nutrition labels, Product Formulation Statements, and standardized recipes.