Online CACFP Training

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Online Course Catalog

Family Style Meal Service – Building Better, Healthier, Menus and Eating Habits (CDSS-514)

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 conversation starters around the meal table, how to encourage staff to role model positive eating behaviors, and what equipment is needed for family style meal service success.

BTG-504 Course Cover Image

Build It Once; Serve It Time and Time Again: Using Cycle Menus and Standardized Recipes (CDSS-504)

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.

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Spice It Up! Infusing Flavor In Your CACFP Menus (CDSS-510)

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.

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CACFP Snacks in a Jiffy! (CDSS-519)

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.

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Exploring and Eliminating Choking Hazards in CACFP Menu Planning (CDSS-520)

Did you know that choking is the 4th leading cause of death for children under age 5? Have you ever thought about what might be a choking hazard in your CACFP Menu? In this engaging one hour study, participants will learn common food choking hazards, explore cooking methods to prevent choking hazards, and learn best practice service methods to prevent choking in their child care setting.

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Trailblazing the Fruit and Vegetable Frontier (CDSS-521)

With 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.

BTG-518 Course Cover Image

Power Boost your Breakfast Menu with Meat/Meat Alternates (CDSS-518)

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.

BTG-511 Course Cover Image

Seasonality and the CACFP Menu (CDSS-511)

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.

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Embracing Culture and Expanding Your CACFP Menu (CDSS-509)

Is your menu feeling a little lackluster? Do you want to infuse new and exciting items into your menu while teaching children about world citizenship and other cultures? In this one hour session, participants will learn how to expand their menus through exploring new cultures and ethnic foods, resources for standardized recipes, and maintain CACFP meal pattern compliance.

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Offer vs Serve: How to Offer Food Choices in the CACFP (CDSS-513)

OVS or Offer vs Serve can be a challenge to introduce into your CACFP program and even harder to maintain CACFP compliance throughout menu planning and service. In this hour-long session, participants will learn the rules to OVS success, how to plan menus and prepare meals to maintain compliance, and tips for best practice when incorporating it into their centers.

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Navigating Special Dietary Needs (CDSS-512)

CACFP sponsors may need to modify planned meals in order to accommodate participants with disabilities, medical needs 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.

BTG-522 Course Cover Image

Menu Building Basics: Utilizing CN Labels and USDA Recipes to Build a Cycle Menu (CDSS-522)

In this course, participants will learn to recognize the 6 key indicators for a CN Label is, what a product formulation statement is, and how to use them to build a cycle menu. In addition, participants will explore the vast resources of USDA Standardized recipes, and will learn how to scale these recipes and products to fit their production needs. Lastly, participants will understand the basics of record retention and what documentation would be needed to support food production records, if required by their state.

BTG-515 Course Cover Image

All Aboard The Whole Grain Express! (CDSS-515)

With a destination of great nutrition and better lifestyles, learning how to incorporate whole grains into your CACFP menu can be a journey. In this one-hour session, participants will punch their ticket and board the whole grain express train, learning about where whole grains come from, how to incorporate them into their menu, and best practices for the preparation methods.

BTG-506 Course Cover Image

A CACFP Infant Meal Pattern Guide (CDSS-506)

One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, participants will learn about tools to guide them to determine if an infant food is creditable to the CACFP meal pattern, and how much they need to serve to be in compliance.

Enhancing Meal Appeal For CACFP – Feeding Their Senses! (CDSS-501)

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!

Getting Everyone on the Same Plate: Teaching Teachers About the Child and Adult Care Food Program (CDSS-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!

Nutrition Basics for Better CACFP Menu Planning (CDSS-502)

Once you have the CACFP meal pattern compliance mastered, the next step in planning CACFP meals is making sure you cover all the basic nutrition needs. In this one hour session, participants will learn the importance of where the CACFP meal pattern comes from and how to incorporate basic nutrition into CACFP menu planning mastery.

Financial Viability (CORE-800)

“Financial Viability” will provide an overview of the CACFP Performance Standards and focus on the requirements specific to financial viability. Participants will learn various ways to demonstrate and evaluate financial viability as well as identify the appropriate records to maintain.

CACFP Budgets (CORE-870)

This course will discuss the importance of the CACFP budget and how it relates to the management plan and the CACFP performance standards. Participants will obtain an overview of the federal cost principles and how they relate to the CACFP budget. Participants will also learn the key steps for creating a CACFP budget and receive best practices for developing and monitoring a CACFP budget.

Internal Controls (CORE-850)

In this course, participants will learn the purposes, components and principles of internal controls. Participants will demonstrate how to document, assess and monitor internal controls as well as identify common program areas where internal controls are essential.

Serious Deficiency (CORE-820)

“Serious Deficiency” will provide an overview of the CACFP serious deficiency process for day care home providers. Participants will learn the purpose of the serious deficiency process and the six steps of the serious deficiency process. Sponsoring organizations will also learn best practices for implementing the serious deficiency process for day care home providers.

Monitoring and Oversight (CORE-810)

“Monitoring & Oversight” will provide an overview of the federal CACFP monitoring requirements for sponsoring organizations. Participants will learn the purpose and importance of monitoring, the federally required monitoring review elements, and best practices for conducting monitoring reviews.

Experiencing Food through the Five Senses (CDSS-552)

Children learn about the world around them by experiencing and exploring their environments. Giving children opportunities to explore and experience their food by touching, tasting, smelling, seeing and hearing it taps into their natural curiosity and uses their preferred mode of learning to teach them about good nutrition from an early age. What they learn about food and nutrition can have lasting effects into adulthood. Let’s spend the next hour learning about the five senses and how to pique that natural curiosity with fun and easy sensory-based food and nutrition education activities!

Recordkeeping and Claims for Reimbursement in the CACFP (CORE-830)

This course will review CACFP recordkeeping requirements and explain how maintaining records relate to the submission of an accurate claim for reimbursement. Participants will identify common CACFP records and discuss frequent issues associated with recordkeeping and management practices that adversely impact claims for reimbursement. Participants will learn the CACFP edit check requirements and discuss best practices for submission of a claim for reimbursement.

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