Brighton has a set of online child nutrition training courses for state agencies and a set for sponsoring organizations. We configure these courses for your specific state requirements and add them into our Bright Track Training & Tracking System. Everything is automated. Your users will complete their course work online, pass their quizzes and generate a certificate of completion. Your program admin’s access the real-time compliance data via the dashboard reporting tool which shows which users are in compliance and which are still pending.
Below is a course listing for state agencies and for sponsoring organizations:
ONLINE COURSE CATALOG
Brighton has developed an extensive online course catalog with several course libraries for state agencies and large sponsoring organizations to choose from:
COURSE LIBRARIES FOR STATE AGENCIES:
- State Agency Basic CACFP Library
- State Agency Mini-Course CACFP Library
- General Child and School Nutrition Library
- State Agency CACFP Meal Service Training Grant (MSTG) Library
- SFSP Library
- NSLP Library – coming soon…
COURSE LIBRARY FOR SPONSORING ORGANIZATIONS:
- BTG-210 CACFP Annual Training for Centers
- BTG-211 CACFP Annual Training for Day Care Homes
- BTG-212 CACFP Annual Training for Adults
- BTG-213 CACFP Annual Training for At-Risk Afterschool
- BTG-220 CACFP Driver Training
- BTG-250 Civil Rights Training
- BTG-900 Farm to ECE
Each library is described in detail below:
STATE AGENCY BASIC CACFP LIBRARY
Courses offered in this library:
- BTG-110 CACFP Annual Sponsor Training
- BTG-120 CACFP New Sponsor Training
- BTG-121 CACFP Corrective Action Training
- BTG-130 CACFP Performance Standards
- BTG-131 VCA and Internal Controls: Evaluating Compliance with the Performance Standards
- BTG-140 Introduction to the CACFP
Course descriptions are below:
| COURSE ID | COURSE TITLE AND DESCRIPTION |
| BTG-110 | CACFP ANNUAL SPONSOR TRAINING The CACFP Annual Sponsor Training is a 4 hour comprehensive online course designed to provide annual required training for returning CACFP sponsors. The training includes important topics such as Civil Rights, Meal Service Planning, Recordkeeping, Financial Management, Documentation, and Responsibilities, Maintaining a Nonprofit Food Service |
| BTG-120 | CACFP NEW SPONSOR TRAINING
The CACFP New Sponsor Training is a 5 hour comprehensive online course 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. |
| BTG-121 | CACFP CORRECTIVE ACTION TRAINING
We typically duplicate your CACFP training lessons and offer them in a Corrective Action online course so that you can direct users to retake lessons as part of Corrective Action. |
| BTG-130 | CACFP PERFORMANCE STANDARDS
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. |
| BTG-131 | VCA AND INTERNAL CONTROLS: EVALUATING COMPLIANCE WITH THE PERFORMANCE STANDARDS
To protect the integrity of the Child and Adult Care Food Program (CACFP), 7 CFR 226, the CACFP Regulations, require the state agency to develop factors for all new and participating institutions to determine their compliance with the Performance Standards, also called VCA: Viability, Capability, and Accountability. VCA and Internal Controls: Evaluating Compliance with the Performance Standards assists institutions in making this determination by providing guidelines for institutions to identify the documentation necessary to demonstrate their on-going compliance. The course will also discuss ways for institutions to adopt internal controls that will allow them to maintain and improve VCA. |
| BTG-140 | INTRODUCTION TO THE CACFP
Five minute overview of the CACFP. Ideal for recruiting and onboarding new sponsors. Click the link below to view an example lesson: |
STATE AGENCY MINI-COURSE CACFP LIBRARY
Courses offered in this library:
- BTG-601 Eligibility Determination
- BTG-602 CACFP Enrollment
- BTG-603 A CACFP Meal Pattern Guide
- BTG-604 Meal Counting, Claiming and Documentation
- BTG-605 Crediting Foods in the CACFP
- BTG-606 The CACFP Infant Meal Pattern
- BTG-607 Navigating Special Dietary Needs
- BTG-608 Offer vs Serve: How to Offer Food Choices in the CACFP
- BTG-609 Sponsor Monitoring
- BTG-610 Maintaining a Nonprofit Food Service Program
- BTG-611 Child Care Centers and Head Start Recordkeeping
- BTG-612 At-Risk Recordkeeping
- BTG-613 Outside-School-Hours Recordkeeping
- BTG-614 Emergency Shelters Recordkeeping
- BTG-615 Adult Day Care Recordkeeping
Course descriptions are below:
| COURSE ID | COURSE TITLE AND DESCRIPTION |
| BTG-601 | ELIGIBILITY DETERMINATION Income Eligibility Forms (IEFs) are required to determine the free, reduced-price, and paid eligibility categories for CACFP participants. This course reviews IEF requirements, demonstrates determining IEFs, and discusses annual update requirements.Click the link below to view an example lesson: ⇒ Eligibility Determination Lesson ⇐ [from Pennsylvania Department of Education’s Bright Track site] |
| BTG-602 | CACFP ENROLLMENT
This course covers the enrollment process for applicable programs, completed Enrollment Forms, and annual update requirements. Click the link below to view an example lesson: ⇒ CACFP Enrollment Lesson ⇐ |
| BTG-603 | A CACFP MEAL PATTERN GUIDE
Meals and snacks served to CACFP participants must meet the meal pattern requirements to qualify as a reimbursable meal or snack. This course discusses the process of planning creditable and reimbursable CACFP meals through food components, meal patterns, and serving sizes. Click the link below to view an example lesson: ⇒ A CACFP Meal Pattern Guide Lesson ⇐ |
| BTG-604 | MEAL COUNTING, CLAIMING AND DOCUMENTATION
Submitting a claim for CACFP reimbursement requires detailed recordkeeping and preparation prior to the submission. This course reviews requirements related to point of service meal counts, attendance documentation, the edit check process, consolidation, and claim submission. |
| BTG-605 | CREDITING FOODS IN THE CACFP
This course expands on BTG-603 The CACFP Meal Pattern and goes into further detail on crediting foods in the CACFP. The course discusses Child Nutrition labels, Product Formulation Statements, and standardized recipes. |
| BTG-606 | THE CACFP INFANT MEAL PATTERN
This course builds on information covered in BTG-603 The CACFP Meal Pattern but focuses on specific requirements for infants. Topics include creditable infant meals, infant meal components, serving sizes, and recordkeeping requirements. |
| BTG-607 | NAVIGATING SPECIAL DIETARY NEEDS
CACFP sponsors may need to modify planned meals in order to accommodate participants with disabilities or special dietary needs. This 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. |
| BTG-608 | OFFER VS SERVE: HOW TO OFFER FOOD CHOICES IN THE CACFP
Offer vs Serve (OVS) is an option for Adult Day Care Centers and some At-Risk Afterschool Programs. This course details what is required when implementing OVS and how this may influence meal planning and documenting reimbursable meals. |
| BTG-609 | SPONSOR MONITORING
This course reviews monitoring requirements, staffing, completing monitoring reports, and conducting the five-day reconciliation. |
| BTG-610 | MAINTAINING A NONPROFIT FOOD SERVICE PROGRAM
All CACFP sponsors must maintain a nonprofit food service program. This course includes two lessons that cover the evaluation of program revenue and expenses, financial recordkeeping and controls, and expectations with operating a nonprofit CACFP. |
| BTG-611 | CHILD CARE CENTERS AND HEAD START RECORDKEEPING
This course focuses on CACFP recordkeeping for Child Care Centers and Head Start programs. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, and miscellaneous recordkeeping requirements. |
| BTG-612 | AT-RISK RECORDKEEPING
This course focuses on CACFP recordkeeping requirements At-Risk programs. The course addresses program eligibility, operational requirements, meal patterns, and miscellaneous recordkeeping requirements. |
| BTG-613 | OUTSIDE-SCHOOL-HOURS RECORDKEEPING
This course focuses on CACFP recordkeeping requirements for Outside School Hours programs. The course addresses program eligibility, operational requirements, participant eligibility, and miscellaneous recordkeeping requirements. |
| BTG-614 | EMERGENCY SHELTERS RECORDKEEPING
This course focuses on CACFP recordkeeping requirements for Emergency Shelter programs. The course addresses program eligibility, operational requirements, eligible age ranges, and miscellaneous recordkeeping requirements. |
| BTG-615 | ADULT DAY CARE RECORDKEEPING
This course focuses on CACFP recordkeeping requirements for Adult Day Care programs. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, meal pattern flexibilities, and miscellaneous recordkeeping requirements. |
GENERAL CHILD AND SCHOOL NUTRITION LIBRARY
Courses offered in this library:
- BTG-150 Civil Rights Training
- BTG-160 Hearing Officer Training for Child Nutrition Programs
Course descriptions are below:
| COURSE ID | COURSE TITLE AND DESCRIPTION |
| BTG-150 | CIVIL RIGHTS TRAINING 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.Click the link below to view an example lesson: ⇒ Civil Rights Lesson ⇐ [from Indiana Department of Education’s Bright Track site] |
| BTG-160 | HEARING OFFICER TRAINING FOR CHILD NUTRITION PROGRAMS
The Hearing Officer training course responds to USDA’s recommendation to train all administrative review (Hearing) officers on appeal processes for the CACFP. For agencies not able to provide direct training, this course will assist with training hearing officers through testimony or documents submitted for review. Click the link below to view an example lesson: ⇒ Hearing Officer Training Lesson ⇐ |
STATE AGENCY CACFP MEAL SERVICE TRAINING GRANT (MSTG) LIBRARY
Courses offered in this library:
- BTG-501 ENHANCING MEAL APPEAL FOR CACFP – FEEDING THEIR SENSES!
- BTG-502 NUTRITION BASICS FOR BETTER CACFP MENU PLANNING
- BTG-503 SOLUTIONS FOR SUBSTITUTIONS, HOW TO STAY IN COMPLIANCE WHEN YOU ARE IN A BIND
- BTG-504 BUILD IT ONCE; SERVE IT TIME AND TIME AGAIN: USING CYCLE MENUS AND STANDARDIZED RECIPES
- BTG-505 CREDITABLE VS NON-CREDITABLE – A CACFP MEAL PATTERN GUIDE
- BTG-506 CREDITABLE VS NON-CREDITABLE – A CACFP INFANT MEAL PATTERN GUIDE
- BTG-507 HOW TO ORDER, BUT NOT TOO MUCH: A HANDS ON METHOD IN CALCULATING QUANTITY NEEDS FOR CACFP
- BTG-508 INFORMAL PROCUREMENT AND REIMBURSABLE MEALS: A GUIDE FOR SMALL PURCHASE PROCUREMENT BEST PRACTICES
- BTG-509 EMBRACING CULTURE AND EXPANDING YOUR CACFP MENU
- BTG-510 SPICE IT UP! INFUSING FLAVOR IN YOUR CACFP MENUS
- BTG-511 SEASONALITY AND CACFP MENU PLANNING
- BTG-512 NAVIGATING SPECIAL DIETARY NEEDS WHILE MAINTAINING CACFP MEAL PATTERN COMPLIANCE
- BTG-513 OVS: HOW TO LIVE IT, LOVE IT, AND STILL BE IN CACFP COMPLIANCE(BTG-514) FAMILY STYLE MEAL SERVICE – BUILDING BETTER, HEALTHIER MENUS AND EATING HABITS
- BTG-515 ALL ABOARD THE WHOLE GRAIN EXPRESS!
- BTG-516 HEALTHY FOOD PREPARATION TECHNIQUES AND CACFP MENU PLANNING
- BTG-517 CACFP SNACKS: THE PLANNED LEFTOVER WAY
- BTG-518 POWER BOOST YOUR BREAKFAST MENU WITH MEAT/MEAT ALTERNATES
- BTG-519 CACFP SNACKS IN A JIFFY!
- BTG-520 EXPLORING AND ELIMINATING CHOKING HAZARDS IN CACFP MENU PLANNING
- BTG-521 TRAILBLAZING THE FRUIT AND VEGETABLE FRONTIER
- BTG-522 MENU BUILDING BASICS: UTILIZING CN LABELS AND USDA RECIPES TO BUILD A CYCLE MENU
- BTG-523 SFSP MEAL PLANNING FOR SUMMER SUCCESS!
(BTG-501) ENHANCING MEAL APPEAL FOR CACFP – FEEDING THEIR SENSES!
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!
(BTG-502) NUTRITION BASICS FOR BETTER CACFP MENU PLANNING
Once you have the CACFP meal pattern compliance mastered, the next step in planning CACFP meals in making sure you cover all the basic nutrition needs. In this one hour session, participants will learn the importance of where the CACFP meal pattern comes from and how to incorporate basic nutrition into CACFP menu planning mastery.
(BTG-503) SOLUTIONS FOR SUBSTITUTIONS, HOW TO STAY IN COMPLIANCE WHEN YOU ARE IN A BIND
We have all been there, you delivery did not come one time or your bananas go bad too quickly, and now you have to figure out how to make substitution while still being in CACFP Compliance. In this one hour session, participants will dive even deeper into CACFP meal pattern compliance to learn what they need to do when those spur of the moment situations hit and they have to deviate from their planned menu.
(BTG-504) BUILD IT ONCE; SERVE IT TIME AND TIME AGAIN: USING CYCLE MENUS AND STANDARDIZED RECIPES
Developing a CACFP menu that the children love and is in compliance is time consuming! Learn what a standardized recipe is, great resources for finding them, and how to incorporate them into planning a cycle menu that can be used time and time again, saving time and money.
(BTG-505) CREDITABLE VS NON-CREDITABLE – A CACFP MEAL PATTERN GUIDE
One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, 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 to be in compliance.
(BTG-506) CREDITABLE VS NON-CREDITABLE – A CACFP INFANT MEAL PATTERN GUIDE
One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, participants will learn about tools to guide them to determine if an infant food is creditable to the CACFP meal pattern, and how much they need to serve to be in compliance.
(BTG-507) HOW TO ORDER, BUT NOT TOO MUCH: A HANDS ON METHOD IN CALCULATING QUANTITY NEEDS FOR CACFP
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.
(BTG-508) INFORMAL PROCUREMENT AND REIMBURSABLE MEALS: A GUIDE FOR SMALL PURCHASE PROCUREMENT BEST PRACTICES
In this one hour, hot topic session, participants will learn what micro and small purchase methods are, what documentation you need in place before you ever make a purchase, and best practices for developing adequate procurement policies.
(BTG-509) EMBRACING CULTURE AND EXPANDING YOUR CACFP MENU
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 standardizes recipes, and maintain CACFP meal pattern compliance.
(BTG-510) SPICE IT UP! INFUSING FLAVOR IN YOUR CACFP MENUS
Are you 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.
(BTG-511) SEASONALITY AND CACFP MENU PLANNING
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.
(BTG-512) NAVIGATING SPECIAL DIETARY NEEDS WHILE MAINTAINING CACFP MEAL PATTERN COMPLIANCE
Are you lost in the wilderness of how to accommodate special dietary needs, what a special dietary need actually is, and how all of this relates to CACFP Compliance? Through this one hour session, participants will learn the difference between a special dietary need and an accommodation, what documentation is required for making these substitutions, and how to maintain CACFP Compliance while accommodating meal pattern changes as necessary.
(BTG-513) OVS: HOW TO LIVE IT, LOVE IT, AND STILL BE IN CACFP COMPLIANCE
OVS or Offer vs Serve can be a challenge to introduce into your CACFP program and even harder to maintain CACFP compliance throughout menu planning and service. In this hour long session, participants will learn the rules to OVS success, how to plan menus and prepare meals to maintain compliance, and tips for best practice when incorporating it into their centers.
(BTG-514) FAMILY STYLE MEAL SERVICE – BUILDING BETTER, HEALTHIER MENUS AND EATING HABITS
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.
(BTG-515) ALL ABOARD THE WHOLE GRAIN EXPRESS!
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.
(BTG-516) HEALTHY FOOD PREPARATION TECHNIQUES AND CACFP MENU PLANNING
The first challenge is planning a CACFP Menu, but the challenge can continue in figuring out how to prepare food in healthy ways. Learning how to prepare food in a healthy way can maintain optimal nutrition and increase food consumption while building lifelong healthy eating habits for children.
(BTG-517) CACFP SNACKS: THE PLANNED LEFTOVER WAY
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.
(BTG-518) POWER BOOST YOUR BREAKFAST MENU WITH MEAT/MEAT ALTERNATES
What an exciting opportunity to impact children’s nutrition and healthy by being able to incorporate meat and meat alternates into your breakfast menu. Throughout this interactive one-hour course, participants will explore what are meat/meat alternates, their health benefits, and learn best practices to incorporate them into their CACFP breakfast menus.
(BTG-519) CACFP SNACKS IN A JIFFY!
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 Snack Cycle Menu, while still striving for optimal nutrition with a snack meal pattern that requires little to no perpetration.
(BTG-520) EXPLORING AND ELIMINATING CHOKING HAZARDS IN CACFP MENU PLANNING
Did you know that choking is the 4th leading cause of death for children under age 5? Have you ever thought about what might be a choking hazard in your CACFP Menu? In this engaging one hour study, participants will learn what are common food choking hazards, explore cooking methods to prevent choking hazards, and learn best practice service methods to prevent choking in their child care setting.
(BTG-521) TRAILBLAZING THE FRUIT AND VEGETABLE FRONTIER
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.
(BTG-522) MENU BUILDING BASICS: UTILIZING CN LABELS AND USDA RECIPES TO BUILD A CYCLE MENU
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.
(BTG-523) SFSP MEAL PLANNING FOR SUMMER SUCCESS!
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.
SFSP LIBRARY
Courses offered in this library:
- BTG-100 – Planning & Administering the SFSP
- BTG-170 – SFSP Annual Training
Course descriptions are below:
| COURSE ID | COURSE TITLE AND DESCRIPTION |
| BTG-100 | PLANNING & ADMINISTERING THE SFSP 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.Click the link below to view an example lesson: ⇒ Creating Nutritious Meals and Snacks Lesson ⇐ |
| BTG-170 | SFSP Annual Refresher Training
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. Click the link below to view an example lesson: ⇒ Verifying Annual Requirements Lesson ⇐ |