SOURCES SOUGHT
U -- Culinary Arts Training - POI
- Notice Date
- 12/26/2017
- Notice Type
- Sources Sought
- NAICS
- 611430
— Professional and Management Development Training
- Contracting Office
- Department of the Army, Army Contracting Command, CSBs, 413th CSB (W912CN) RCO Hawaii, 742 Santos Dumont Ave., BLDG 108, Wheeler Army Air Field (WAAF), Schofield Barracks, Hawaii, 96857, United States
- ZIP Code
- 96857
- Solicitation Number
- W912CN-18-CULINARYSS
- Archive Date
- 1/13/2018
- Point of Contact
- Darryl E. Weaver, Phone: 8086560986, Vanessa R. Westmoreland, Phone: 8086560943
- E-Mail Address
-
darryl.e.weaver.civ@mail.mil, vanessa.r.westmoreland2.civ@mail.mil
(darryl.e.weaver.civ@mail.mil, vanessa.r.westmoreland2.civ@mail.mil)
- Small Business Set-Aside
- N/A
- Description
- Required training POI SOURCES SOUGHT SYNOPSIS - CULINARY TRAINING The Regional Contracting Office - Hawaii (RCO-HI) is issuing this sources sought synopsis as a means of conducting market research to identify parties having an interest in and the resources to support this requirement for culinary training. The result of this market research will contribute to determining the method of procurement. The applicable North American Industry Classification System (NAICS) code assigned to this procurement is 611430 Professional and Management Development Training. THERE IS NOT A SOLICITATION AT THIS TIME. This request for capability information does not constitute a request for quotes; submission of any information in response to this market survey is purely voluntary; the government assumes no financial responsibility for any costs incurred. If your organization has the potential capacity to perform these contract services, please provide the following information: 1) Organization name, address, email address 2) Web site address, telephone number, and size and type of ownership for the organization 3) Tailored capability statements addressing the particulars of this effort, with appropriate documentation supporting claims of organizational and staff capability. The government will evaluate market information to ascertain potential market capacity to: 1) provide services consistent, in scope and scale, with those described in this notice and otherwise anticipated; 2) secure and apply the full range of corporate financial, human capital, and technical resources required to successfully perform similar requirements; 3) implement a successful project management plan that includes: compliance with tight program schedules; cost containment; meeting and tracking performance; hiring and retention of key personnel and risk mitigation; and 4) provide services under a performance based service acquisition contract. Requirements This is a Non-Personal service: contractor shall provide all supervision, and services necessary to perform the Advanced Culinary Arts Training to Government personnel. The contractor shall accomplish training the instructors on task associated with the 2-week POI. The contractor shall accomplish tasks in the 2-week POI which involves training eighteen (18) students in areas of advanced culinary arts. The contractor shall serve as the primary coach/advisor for the 2018 Joint Hawaii Culinary Arts Team. Objectives: See attached 2-Week Program of Instruction (POI). a. Conduct "Train-the-Trainer" course for the instructors. b. Serve as primary coach/advisor for the 2018 Joint Hawaii Culinary Arts Team c. Serve as primary coach/advisor for the 2018 National Student Skills Team Hawaii d. Provide instructions/training to twelve (12) members of the 2018 Joint Hawaii Culinary Arts Team for two weeks/80 hours per month. The training start dates to be determined within the next two months with possible five (5) two week sessions over five to six months. Qualifications of the instructor: a. Must have a working knowledge of the military Department of the Army (DA) level annual Military Culinary Arts Competitive Training Event (MCACTE) at Fort Lee, Virginia. b. Must be a current American Culinary Federation (ACF) certified judge. c. Must have competed at the International level in ACF competitions. d. Must have served as a Student Skills Team captain in at least (2) ACF events at the national competition level. e. Must be at the minimum, a current Certified Executive Chef (CEC) with the ACF. f. Must be recognized by the ACF as an American Academy of Chefs (AAC) member which recognizes the contractor as an educator. g. Must be certified and hold a current standing as a World Association of Chef Societies (WACS) judge to ensure globally standardized training is being conducted
- Web Link
-
FBO.gov Permalink
(https://www.fbo.gov/notices/0f2af90e563c6b4a9c008dc1e3a289b0)
- Place of Performance
- Address: F-Quad Culinary Arts Training Center (BLDG 650), Schofield Barracks, Hawaii, 96854, United States
- Zip Code: 96854
- Zip Code: 96854
- Record
- SN04776229-W 20171228/171226230111-0f2af90e563c6b4a9c008dc1e3a289b0 (fbodaily.com)
- Source
-
FedBizOpps Link to This Notice
(may not be valid after Archive Date)
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