Michigan Child Nutrition Training

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Online Course Catalog

Planning and Administering the SFSP 2022 REQUIRED (MICHIGAN-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.

Boosting Menu Appeal in the SFSP (MICHIGAN-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!

Improving Food Safety at SFSP Sites (MICHIGAN-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!

Promoting and Marketing the Summer Meals Program (MICHIGAN-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.

Budgeting for SFSP Success (MICHIGAN-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!

Exploring the Purchasing of Meals for SFSP (MICHIGAN-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.

Supporting SFSP Recordkeeping Excellence (MICHIGAN-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.

CACFP New Sponsor Training 2021 (MICHIGAN-120)

The CACFP New Sponsor Training is designed to provide initial training for those who are new to the CACFP or for participating sponsors with new staff. The training includes important topics such as Civil Rights, Meal Service Planning, Recordkeeping, Financial Management, Documentation, and Responsibilities, Maintaining a Nonprofit Food Service Program and Program Oversight.

CACFP Annual Sponsor Training 2021 (MICHIGAN-110)

This course is designed for returning Child and Adult Care Food Program (CACFP) sponsor staff, will review the regulations and procedures of the CACFP, and assist sponsors with regulatory compliance.

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

SFSP Meal Planning for Summer Success! OPTIONAL (MICHIGAN-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 (MICHIGAN-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.

Healthy Food Preparation Techniques And CACFP Menu Planning (MICHIGAN-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.

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

All Aboard the Whole Grain Express! is a 1 hour online course with 14 activities. Participants will learn where whole grains come from, how to incorporate them into their menu’s, and best practices for the preparation methods. 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 (MICHIGAN-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.

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

Nutrition Basics for Better CACFP Menu Planning is a 1 hour online course with 5 activities. Participants will learn the importance of where the CACFP meal pattern comes from and how to incorporate basic nutrition into CACFP menu planning mastery. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.

The CACFP Infant Meal Pattern (MICHIGAN-506)

Now updated to include grain ounce equivalent requirements, the 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.

Crediting Foods in the CACFP (MICHIGAN-605)

Now updated to include grain ounce equivalent requirements, MICHIGAN-605 goes into detail on crediting foods in the CACFP. The course discusses Child Nutrition labels, Product Formulation Statements, and standardized recipes.

Civil Rights Training 2020 (MICHIGAN-150)

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.

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