Online CACFP & SFSP Training

Powered by Bright Track

24/7 Access

Complete your online training 24/7. Training is self-directed.

Earn Certificates

Earn a certificate of training for completing your required annual CACFP training.

Any Location

Complete your training from any location. All you need is Internet access.

Online Course Catalog

Summer Food Service Program Annual Refresher Training 2022 (VTAOE-170)

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.

Planning and Administering the SFSP 2022 (VTAOE-100)

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.

Supporting SFSP Recordkeeping Excellence (VTAOE-171)

Sponsors must keep full and accurate records so that they can substantiate the number of program meals that they have submitted at each claim for reimbursement. And, that SFSP funds are used only for allowable SFSP costs. This course will discuss recordkeeping requirements for sponsors including meal counts, program costs, monitoring, and training. Participants will learn and appreciate the importance of complete, well organized, and accurate records in the SFSP.

Exploring the Purchasing of Meals for SFSP (VTAOE-172)

SFSP sponsors who administer the SFSP have a strong commitment to the wellbeing of the children in their community. They want to serve meals to not only increase quality but to attract children to summer food sites. However, the purchasing of food, goods, and supplies can sometimes be a challenging process. This course will explore the options for buying meals in the SFSP, procurement methods, and the purchasing of local foods to maximize SFSP operations.

Budgeting for SFSP Success (VTAOE-173)

The budget is the key to understanding the financial side of the SFSP. The SFSP budget helps sponsors establish goals, make decisions, and understand how program funds are generated and spent. Participants will explore the biggest expenses and sources of revenue in the SFSP and evaluate those against their budget to measure the effectiveness of their program operations. Stay on track and build a successful summer meals program!

Promoting and Marketing the Summer Meals Program (VTAOE-174)

Offering meals for the SFSP is a great way to ensure that children have access to meals in the summer months. But how do sponsors make sure that people are aware of SFSP sites? How do sponsors attract children and parents to summer meal sites? There are many forms of promotion and marketing that can help sponsors gain exposure. This course will discuss different ways to reach children and families by exploring forms of marketing and creative programming to build awareness and increase participation in the SFSP.

Improving Food Safety at SFSP Sites (VTAOE-175)

Sponsors participating in the SFSP agree to maintain the storage, preparation, and service of food with proper sanitation and health standards in ordinance with all state and health laws and regulations. Understanding the proper food safety practices is essential to a successful summer meals site to ensure that the food children consume is safe and to reduce the risk of a foodborne outbreak. This course will promote important food safety practices including good personal hygiene, food temperature and storage, and proper cleaning and sanitizing of foods. Help keep kids safe and food fresh during the summer months!

Boosting Menu Appeal in the SFSP (VTAOE-176)

Helping children get the nutrition they need for health and growth is what summer meals are all about. Creating appealing menus can help kids fuel up, have fun, and get the nutrition they need for growth and good health. This course will explore many ways sponsors can plan menus that kids will enjoy such as using local fruits and vegetables, adding variety and color, and making healthy meals fun!

Trailblazing the Fruit and Vegetable Frontier (VTAOE-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.

CACFP Snacks: The Planned Leftover Way (VTAOE-517)

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.

All Aboard The Whole Grain Express! (VTAOE-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.

Family Style Meal Service – Building Better, Healthier, Menus and Eating Habits (VTAOE-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 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 success.

Seasonality and the CACFP Menu (VTAOE-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.

Embracing Culture and Expanding Your CACFP Menu (VTAOE-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.

A CACFP Infant Meal Pattern Guide (VTAOE-506)

A CACFP Infant Meal Pattern Guide is a 1 hour online course with 7 activities. Participants will learn about tools to guide them to determine if an infant food is creditable to the CACFP infant meal pattern, and what and how much they need to serve to be in compliance. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.

A CACFP Meal Pattern Guide (VTAOE-505)

A CACFP Meal Pattern Guide is a 1 hour online course with 11 activities. Participants will learn about tools to guide them to determine if a food is creditable to the CACFP meal pattern, and how much they need to serve for each age group to be in compliance. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.

SFSP Meal Planning for Summer Success! (VTAOE-523)

A winning meal is the key to getting great attendance and keeping kids coming to your site all summer long. While SFSP has its special challenges, in this hour our course, participants will explore exciting menu options for cold meals and hot meals. Participants will learn the SFSP meal pattern and then discover how much creativity and flexibility it has to build the best meal pattern for their needs.

Getting Everyone on the Same Plate: Teaching Teachers About the Child and Adult Care Food Program (VTAOE-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 TO CREATE A NEW USER ACCOUNT AND REGISTER FOR AN ONLINE COURSE