Online CACFP & SFSP Training

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Online Course Catalog


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.

Menu Building Basics: Utilizing CN Labels and USDA Recipes to Build a Cycle Menu (VTAOE-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.

Build It Once; Serve It Time and Time Again: Using Cycle Menus and Standardized Recipes (VTAOE-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.

Spice It Up! Infusing Flavor In Your CACFP Menus (VTAOE-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.

Enhancing Meal Appeal For CACFP – Feeding Their Senses! (VTAOE-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!

CACFP Snacks in a Jiffy! (VTAOE-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.

Power Boost your Breakfast Menu with Meat/Meat Alternates (VTAOE-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.

How To Order, But Not Too Much: A Hands On Method In Calculating Quantity Needs For CACFP (VTAOE-507)

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.

Navigating Special Dietary Needs (VTAOE-512)

CACFP sponsors may need to modify planned meals in order to accommodate participants with disabilities or special dietary needs. VTAOE-512 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.

Healthy Food Preparation Techniques And CACFP Menu Planning (VTAOE-516)

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. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.