1.1 Course Information

BTG-517 COURSE SYLLABUS

Course title:
CACFP Snacks: The Planned Leftover Way

Course ID:
BTG-517

Length:
1 hour

Course description:
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.

Support:
This course is self-paced, not instructor led.

Requirements:
Access to the Internet and a valid email address.

Format:
This course requires no face-to-face classroom instruction. It will be available via the course web site. You will complete the course whenever it is most convenient for you. You may work on the course at any time of the day or night on any day of the week. This course is estimated to take 1 hour or less to complete. The course web site will track the completion of each lesson and assignment. You will be able to exit the course without completing it and pick up where you left off at any time.

Learning objectives:

• Identify the components of the CACFP snack meal pattern
• Define and provide examples of creditable snacks
• List multiple ways to plan ahead to optimize snack preparation
• Identify common best practices for planning a snack menu

Means of developing competencies:

• Online presentations with voice narration and interactivity
• Online resources available through internet links
• Quiz

Course completion requirements:

In order to complete this course successfully, you must complete all of the course assignments and pass the quiz.