SAM #M0026426P00LA16

USMC seeks continuing education classes in mini desserts and international cuisine

The United States Marine Corps, Marine Corps Installations Command (MCINCR), Commander office at Quantico, VA, is seeking information from vendors for continuing education classes in culinary arts. - Requirement covers two specialized courses: - Four-day course on mini desserts and sweets - One-week course on international cuisine - Contractor must provide: - All personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and instruction - Ingredients and access to a professional kitchen environment with modern equipment and safety standards - Course details: - Mini desserts course focuses on producing high-quality, bite-sized pastries and confections - International cuisine course covers regional ingredient identification, authentic preparation techniques, and proper plating - Instructor requirements: - Must possess Pro Chef Level I or Baking Level I certification (core courses completed with grade C or better) - No specific OEMs, vendors, or product part numbers are mentioned in the notice - Place of performance is a professional kitchen environment - Unique requirements include certified instructors and hands-on, practical training in a modern kitchen setting

Description

The United Sytes marine corps is looking to procure continuing education classes in mini desserts and international cuisine. 

THIS IS A REQUEST FOR INFORMATION

Tasks: The Contractor shall… Provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items necessary to perform instruction for a four-day intensive course focused on Mini Desserts and Sweets. This course is designed to equip MEAs with the specialized skills required to produce high-quality, bite-sized pastries and confections.

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    <li>Develop and deliver a one-week (32 hours) training curriculum. The course will combine classroom instruction (theory) with practical kitchen application. The contractor is responsible for ingredient procurement, daily lesson planning, and student evaluation.</li>
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</li>
<li>&nbsp;Provide expert culinary instruction for a one-week intensive course on International Cuisine. This program is intended to broaden culinary repertoire by immersing them in the flavor profiles, traditional cooking methods, and cultural context of various global cuisines.
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    <li>Design and execute a one-week (40 hours) course that covers regional ingredient identification, authentic preparation techniques, and proper plating. The contractor will manage the kitchen lab environment, ensure food safety standards, and evaluate student proficiency.</li>
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<li><strong>Place of Performance: </strong>A highly functional, professional kitchen environment that blends modern equipment, safety standards, and hands-on-instruction.</li>

The instructor must have at least Pro Chef Level I or Baking Level I certification, earned by completing the required core courses with a grade of C or better.

Pro Chef Level 1 Pro Chef Baking Level 1

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