Skip to content
2023 NCNC Single Line 37th Left White with Drop Shadow

April 10-14, 2023

San Diego, California

CACFP · Afterschool Meals · Summer Food

Preconference Academy

Earn up to 8 more hours of continuing education!

Preconference trainings are four-hour deep dives in a classroom setting. Pre-registration is required.

Preconference (Advance)

Early Oct. - Nov. 30, 2022
  • $79 Per Session

Preconference (Early)

Dec. 1, 2022 - Jan. 31, 2023
  • $79 Per Session

Preconference (Standard)

Feb. 1 - Feb. 28, 2023
  • $79 Per Session

Preconference (Late)

March 1 - March 31, 2023
  • $99 Per Session

Preconference (Onsite)

April 1 - April 14, 2023
  • $149 Per Session

New this year!

We've identified three learning objectives for each session. You'll see them listed under the session descriptions.

Monday, April 10 | 1:00 pm- 5:00 pm

 

Show Me the Money: Getting Through the Budget Approvals Process
Join us for a 101-level overview of the generally accepted source documentation to support allowable costs for CACFP operations. Training will include group activities, discussion on proposed program costs that are often questioned, and tools to assist with avoiding common budget submission mistakes.

  1. Learn best practices for determining if proposed program costs are necessary, reasonable, and allowable.
  2. Discover the impact the management plan has on the budget.
  3. Get tools and resources to assist with the budget approvals process.

Presented by: 
Cherese Myree, CFE, MH Miles Company, CPA, PC
Monica Miles, CPA, CFE, MH Miles Company, CPA, PC

 

CACFP 101: Homes and Centers
New to the Child and Adult Care Food Program? Explore the ins and outs of the CACFP from experienced sponsor operators and USDA’s Nutrition Promotion and Technical Assistance staff. This 10-course training will cover program administration, program operations, nutrition, financial management, nonprofit management and civil rights as required to operate a CACFP sponsoring organization.

  1. Learn the basics and requirements of the CACFP.
  2. Discover who is eligible for reimbursable meals.
  3. Get resources and best practices about program administration and operations.

Presented by: 
Blake Stanford, CMP, Southwest Human Development
Vicki Lipscomb, CMP, Child Nutrition Program
Kate Abernathy, MS, RDN, CMP, CCNP, Providers Choice
USDA Food and Nutrition Service

 

The New Normal in Head Start
With the effects of the pandemic mostly over, Head Start and Early Head Start programs are returning to in-person classes again but the “new normal” presents new challenges for us all. Together, we will look at some ways to monitor required regulations of CACFP and Office of Head Start by modifying our practices to help our most vulnerable population not become a lost generation.

  1. Explore the effects the pandemic has had on the development of preschoolers and babies.
  2. Learn how to mitigate these concerns with good nutrition and intentional teaching.
  3. Get best practices for using technology to ensure you’re maintaining compliance within your program.

Presented by: 
Rhonda Kobylecky, CCNP, CMP, Acelero Learning
Sheila Tompkins-Hess, Division of Child & Family Services
Shauna Payne, Tallatoona Community Action Partnership
Stephanie Manchester, CCNP, CMP, Acelero Learning Monmouth/Middlesex
Joseph Golden, CCNP, Acelero Learning Monmouth/Middlesex

 

Summer Food: Planning, Participation, Policy & Partnering for Success
The Summer Food Service Program (SFSP) is an important tool for addressing the nutrition gap low-income children face when the school year ends. Success depends on collaboration, proactive planning and partnerships. Whether you are a CACFP sponsor operating SFSP for the first time or a year-round sponsor looking to expand your current operations, come learn what you need to know and leave with a concrete plan to reach more children with nutritious meals during the summer months.

  1. Gain an understanding of the SFSP and needs that exist.
  2. Learn strategies for successful implementation and operation.
  3. Get best practices and tools for summer success.

Presented by: 
Clarissa Hayes, Senior Policy Analyst, Food and Research Action Center
USDA Food and Nutrition Service

 

Tuesday, April 11 | 8:00 am - 12:00 pm

 

Menu Planning for the CACFP
Develop meal planning techniques that can be used to serve healthy and appealing meals and snacks that meet CACFP and preschool meal pattern requirements. Learn how to accommodate food allergies, incorporate multi-cultural recipes and locally-sourced foods, develop strategies for creating custom menus, and go home with menus you can use immediately or as inspiration.

  1. Learn how to accommodate food allergies, incorporate multicultural recipes and local foods.
  2. Develop strategies for creating custom menus.
  3. Take home sample menus to use or for inspiration.

Presented by: 
Susan Ison, CMP, Helping Hands, Inc.
Katie Chatfield, RDN, MPH, Providers Choice
Melinda Nguyen, LD, MS, RDN, Texas Department of Agriculture

CACFP 101: Afterschool Meals
Only 1 in 10 children who qualify for afterschool and out-of-school time meals are receiving them. The Child and Adult Care Food Program offers a solution to this nationwide problem. Learn how we can combat sending kids home hungry.

  1. Learn the basics of how to operate CACFP Afterschool.
  2. Discover how you can become a sponsor or work with a sponsor.
  3. Hear success stories of those that have implemented the program.

Presented by: 
Kati Wagner, CCNP, CMP, Wildwood CACFP
Melissa Moore, CCNP, Family League of Baltimore
Keith Johnson, Falcon Youth Services - Kooking4Kids

 

Policies and Procedures for CACFP Success
Learn the pitfalls of policies and procedures, receive a template to write better policies and practice writing actual policies. Attendees will create a step-by-step guide to train on improved CACFP management and administration for better organizational success.

  1. Practice using a template for policies and procedures.
  2. Understand how improved policies decrease CACFP findings.
  3. Learn how to offer training to improve policies and procedures.

Presented by: 
Tamika Figgs, MS, Child Nutrition Specialist, ESC 11
Amanda Tucker, CMP, CCNP, LSS, Nutrition Implementation Consultant, TITAN - LINQ