SOLICITATION NOTICE
U -- Culinary Art Instruction for the Captain Edward F. Ney Memorial Food Service Excellence Awards Program
- Notice Date
- 2/8/2006
- Notice Type
- Solicitation Notice
- NAICS
- 611519
— Other Technical and Trade Schools
- Contracting Office
- Department of the Navy, Naval Supply Systems Command, FISC NORFOLK PHILADELPHIA, 700 Robbins Avenue, Building 2B, Philadelphia, PA, 19111-5083
- ZIP Code
- 19111-5083
- Solicitation Number
- N00140-06-Q-0771
- Response Due
- 2/28/2006
- Archive Date
- 3/15/2006
- Description
- FISC Norfolk Contracting Department, Philadelphia Office intends to solicit for advanced culinary art instruction to teach Navy Culinary Specialists (CS) advanced cooking knowledge and skills to build upon 4 to 8 years of experience with Navy Food Service operations. Request for Quotation (RFQ) (N00140-06-Q-0771) contemplates an Indefinite Delivery, Indefinite Quantity, Fixed price contract with a base period of performance of 01 April 2006 or date of award, whichever is earlier, through 30 September 2006. This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Part 12, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2005-08. This is a full and open competitive procurement. It is the contractor's responsibility to be familiar with the applicable clauses and provisions. The clauses may be accessed in full text at these addresses: www.arnet.gov/far and http://www.acq.osd.mil/dpap/dars/dfars/index.htm. The NAICS Code is 611519 and the size standard is $6M. It is requested that qualified sources are capable of providing the following Contract Line Item Numbers (CLINs): 0001 ? Culinary Instruction for the Base Period of Performance from date of award through 30 September 2006; 0001AA - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 1); 0001AB - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 2); 0001AC ? Option Quantity - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 3); 0002 - Option I ? Culinary Instruction for the period of performance from 01 October 2006 through 30 September 2007; 0002AA - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 1); 0002AB - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 2); 0002AC ? Option Quantity - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 3); 0003 - Option II ? Culinary Instruction for the period of performance from 01 October 2007 through 30 September 2008; 0003AA - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 1); 0003AB - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 2); 0003AC ? Option Quantity - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 3); 0004 ? Option III ? Culinary Instruction for the period of performance from 01 October 2008 through 30 September 2009; 0004AA - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 1); 0004AB - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 2); 0004AC ? Option Quantity - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 3); 0005 - Option IV ? Culinary Instruction for the period of performance from 01 October 2009 through 30 September 2010; 0005AA - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 1); 0005AB - Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 2); 0005AC ? Option Quantity ? Services, Supplies, and Material in support of Culinary Instruction in accordance with Statement of Work (Session 3). All interested parties who wish to receive a separate file with the formatted CLIN schedule may send an e-mail with their request to Mike Capilato at michael.capilato@navy.mil. Quoters are required to provide a complete breakdown of prices submitted for each CLIN. The breakdown should include the following costs: two-week custom program, uniforms, transportation, meals, housing, field trips, laundry, book bags, rental car (including gas), and graduation costs. The quoters are required to provide a ?per student? cost. The Naval Supply Systems Command (NAVSUP), Food Service Division (NAVSUP 51) provides annual training for food service personnel representing the Captain Edward F. Ney Memorial Food Service Excellence Awards Program. The program is designed to support culinary skills development and to provide a benefit to the individual and the command for providing and maintaining quality food and service. NAVSUP desires to provide training to teach Culinary Specialists (CS's) advanced cooking knowledge and skills to build upon 4 to 8 years of experience with Navy Food Service operations. The advanced curriculum must also include segments in basic knife skills, culinary terminology and product identification. At a minimum, the program must provide 80 hours of academic culinary and culinary laboratory training. Classes must meet Monday through Friday for the period of hours required to meet the culinary skills objective. The Navy desires a culinary class schedule to accommodate 23 students for students in groups of 11-12 for the base period of performance. Training must begin in June 2006 and end by 30 September 2006. If the option quantity is exercised for the base period (CLIN 0001AC), the 3rd session will consist of approximately 11-12 students and must end by 30 September 2006. If the option for the following fiscal year is exercised, it is anticipated that the number of students for the year will range from 23 (minimum) to 46 (maximum). It is anticipated that the Navy Program Manager will provide, at a minimum, the number of students for the 1st two sessions to the Contractor by 01 October of each option period. The class schedule for each option period will be agreed to by the Contractor and Navy Program Manager but the sessions will occur during the May to September timeframe. If the option quantity for the 3rd session is exercised (CLINS 0001AC, 0002AC, 0003AC, 0004AC, 0005AC), the Contractor will be notified at least 60 days before the desired commencement of the session. The Contractor shall provide the following: classroom and kitchen facilities and culinary curriculum to support training requirements. A total of 80 hours of curriculum (2-week) study is required; commercial off-the-shelf culinary curriculum providing advanced culinary skills; commercial off-the-shelf culinary curriculum providing knife skills; commercial off-the-shelf culinary curriculum providing product identification knowledge; class trips to local area markets and vendors to support knowledge and skills in food, product identification and procurement; one (1) copy of the course material for the Training Program Manager. All culinary curriculum shall be based on two culinary reference textbooks: 1) On Cooking and Art and Science, one of which will be supplied to the contractor at the time of award, or 2) NAVSUP's specified textbook for option years, which will be supplied to the contractor. The Contractor shall provide logistics support throughout the entire academic program (7-days per week) to include: (1) Housing - Seven (7) Double Occupancy Rooms if 46 students are to receive training (groups of 14-16 per session) or Five (5) Double Occupancy Rooms if 23 students are to receive training (groups of 11-12 per session), two (2) Single Occupancy Rooms per session. Campus housing is desired and preferred. Off-campus housing will be considered only if campus housing is not available during the desired class periods. Housing must be available for check-in one day prior to the class convening date. Check-out date is dependent on the class graduation schedule. Housing must be available two-days prior to the class convening date for students arriving from overseas locations such as the Middle East, Far East, and Europe. Check-out date is dependent on the class graduation schedule and availability of overseas airline flights; (2) Laundry Service to wash culinary uniforms (Pants and Jackets). Students must have access to the campus of local area laundry facility to wash daily wear; (3) Meals (breakfast, lunch and dinner) - Daily, Sunday through Saturday. Meals should be provided on-campus based on the weekly schedule. Meals during non-class hours must be arranged using best available sources to include on and off campus. The following academic support materials are to be supplied by the Contractor: (1) Chef's Uniform to include - Chefs Jacket (4 per student), XXL and above only, Chef's Checkered Pants (4 per student), XXL and above only, (Sizes M, L, and XL will be provided) Neckerchief, Paper Hats, Aprons, Side Towels; (2) NAVSUP will provide Culinary Reference Textbook Material to support culinary classroom and laboratory skills requirements. The Contractor will base their curriculum on the use of these books. The Art and Science of Culinary Preparation, Jerald W. Cheeser CEC, CCE; The Professional Chef Oncooking;, Sara Labensky and Ala M. Hause, Third Edition; culinary text will be identified upon award; (3) Book Bag; (4) Ground transportation - transportation to and from the airport on day of arrival and departure. Students participating in the 2-week program will be traveling from various locations in the United States and from overseas locations. Transportation must support varying arrival schedules. A mixture of group and individual departures will be required at the end of the two week program. If housing is located on campus, one vehicle (8 passenger van) shall be accessible to the senior students identified by the Navy; (5) Ground transportation, one vehicles (8 passenger van to include gas) if housing is provided off-campus - seven days a week to obtain required meals, attend classroom and culinary skills development, to access campus facilities including the library and athletic facilities; (6) Provide a certificate documenting academic college credits; (7) Coordinate a graduation luncheon prepared by the students being trained and ceremony; (8) During each graduation program, provide, one per student, a class group photo and one individual graduation photo. Provide one master print each photography print to the Training Program Manager in 300 dpi format; (9) Provide academic profile and statistical data regarding performance and achievement of academic requirements to the Navy Training Project Manager upon completion of each class within two weeks. NAVSUP will provide culinary tool kits to support culinary laboratory skills development. The provision at 52.212-1, Instructions to Quoters - Commercial Items, is applicable with the Technical Information being evaluated as more important than price. This solicitation requires the submission of: Price, Past Performance, Resume information, and a Facilities Description. Resumes and Facilities will be evaluated on a pass/fail basis. The quoter(s) shall describe its past performance on similar contracts it has held within the last five (5) years that are of similar scope, magnitude, and complexity to that which is detailed in the RFQ or affirmatively state that it possesses no relevant directly related or similar past performance. Relevant Past Performance information includes the following: culinary education experience; ability to develop and implement curriculum programs in basic culinary arts fundamentals, nutrition, sanitation and safety and professional development; knowledge of and experience in applications of principles of organizational and student development, adult learning, systems theory, management principles, and human performance technology; ability to conduct assessment of an individual development needs and to provide feedback to individuals; knowledge of the American Culinary Federation certification, apprenticeship, and culinary competition programs; experience in developing and preparing reports; ability to provide adequate housing acceptable to the government and to arrange and provide logistics; ability to provide or make accessible meals to students during and non-class hours, and on weekends; knowledge of Navy food service mission and the organizational structure. Quoters who present similar contracts should provide a detailed explanation demonstrating the relevance of the contracts to requirements of the RFQ. The quoter should provide the following information regarding its past performance: A. Contract Number(s); B. Name and phone number of contact at the Federal, State, Local Government or Commercial entity for which the contract was performed; C. Dollar value of the Contract; D. Detailed description of the work performed; E. Names of subcontractor(s) used, if any, and a description of the extent of work performed by the subcontractor(s); and F. The number, type, and severity of any quality, delivery, or cost problems in performing the contract, the corrective action taken and the effectiveness of the corrective action. Resumes of personnel identified to participate are required. Resumes must identify the type of college degree(s) held and year(s) received. The quoter should provide a narrative statement that identifies experience within a five-year period specifically addressing individual experience in conducting and delivering culinary arts training, developing training schedules and course syllabus, assessing individual student competencies. Experience standards will include, as a minimum, AA, AOS, BA, or BS degree from an accredited university with a least five (5) years experience in conducting and delivering culinary arts training. Certification standards shall include one (1) of the following, including documentation to certify award of ACF professional chef certification: Certified Master Chef (CMC); Certified Executive Chef (CEC); or Certified Chef Educator (CCE). A description of the facilities is required. The quoter should describe, in sufficient detail, the size of classrooms capable to handle 12-16 students along with seats capable to take notes; a list of kitchen equipment in detail, e.g., mixers, stoves, number of stoves, etc.; housing capabilities; designated smoking area(s); reference library; designated male and female restrooms; exercise fitness facilities; if possible, a picture of the kitchen facility and classrooms; laundry facilities; heat and air conditioning systems; computer labs and internet connection. The Government reserves the right to conduct a site visit as part of the evaluation process. Quoters are advised to include a completed copy of the provisions at 52.212-3 and 252.212-7000, Quoter Representations and Certifications-Commercial Items, with their offer. The clause at 52.212-4, Contract Terms and Conditions-Commercial Items applies to this acquisition. The following clauses are applicable to this acquisition: 52.212-5 and 252.212-7001, Contract Terms and Conditions Required to Implement Statutes or Executive Orders - Commercial Items. Quotes shall be received at FISC Norfolk Contracting Detachment, Philadelphia Office, Bldg. 2B, 700 Robbins Ave., Philadelphia, PA 19111 no later than 4PM (local time) on 28 February 2006. All responses may be e-mailed to Mike Capilato at: michael.capilato@navy.mil, or faxed to (215) 697-5418/9569, and reference control number 2006-0771. For additional information concerning this requirement, please contact Mike Capilato at (215) 697-9647.
- Record
- SN00983471-W 20060210/060208212757 (fbodaily.com)
- Source
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