Specifications include, but are not limited to: 1. Meet with OSPI Child Nutrition Services to review desired training outcomes and key competencies. 2. Coordinate with OSPI Child Nutrition Services to plan; training dates and locations, arrange for training materials, promotion and registration. 3. Develop CACFP trainings. Review and synthesize current available resources to assist in training development. Resources include; i. USDA Food and Nutrition Services Team Nutrition Materials ii. USDA Food Buying Guide and Recipe Analysis Workbook iii. The Institute of Child Nutrition training and resource materials Knowledge outcomes of the trainings should include: i. How to create nutritionally balanced and appealing meals and snacks that follow a planned menu. ii. How to assess whether menus meet the CACFP meal patterns. iii. How to determine which foods are creditable and non-creditable towards a reimbursable meal. iv. How to determine the type and amount of food to purchase. Skill-based outcomes related to the trainings should address the CACFP operator’s ability to: i. Plan cycle menus that follow the CACFP meal patterns.