Online Course Catalog

Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition participants have equal access to all benefits and services. This course will review Civil Rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.

CACFP Annual Training is a 4 hour comprehensive online course designed to provide annual required training on meal patterns, the reimbursement process, accurate meal counts, claims submission, and recordkeeping for centers participating in the CACFP.

CACFP Annual Training is a 4 hour comprehensive online course designed to provide annual required training on meal patterns, the reimbursement process, accurate meal counts, claims submission, and recordkeeping for day care homes participating in the CACFP.

This course will examine the growth and development of infants and how to make healthy food choices for infants to support this development. We will review breastfeeding, bottle feeding and introduction to solid foods. Participants will be able to select healthy menus and understand the CACFP meal patterns for infants.

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.

This course goes into detail on crediting foods in the CACFP. The course discusses Child Nutrition labels, Product Formulation Statements, and standardized recipes.

This is a 1-hour training course designed to provide child nutrition program operators with the information they need to accommodate participants’ dietary needs as it pertains to fluid milk consumption. This training covers important topics including creditable milk types per age group and meal service, methods for accommodating special dietary requests and disabilities, and allowable fluid milk substitutions.