SOLICITATION NOTICE
U -- Chef Instructors to Provide Professional Culinary Art Instruction to Navy Mess Management Specialists
- Notice Date
- 10/24/2002
- Notice Type
- Solicitation Notice
- Contracting Office
- Department of the Navy, Naval Supply Systems Command, FISC NORFOLK DETACHMENT PHILADELPHIA, 700 Robbins Avenue, Building 2B, Philadelphia, PA, 19111-5083
- ZIP Code
- 19111-5083
- Solicitation Number
- N00140-03-Q-0277
- Archive Date
- 11/15/2002
- Point of Contact
- Michael Capilato, Contract Negotiator, Phone 215-697-9647, Fax 215-697-5418, - Rocco Siravo, Contracting Officer, Phone 215-697-9640, Fax 215-697-5418,
- E-Mail Address
-
michael_v_capilato@phil.fisc.navy.mil, rocco_siravo@phil.fisc.navy.mil
- Description
- FISC Norfolk Detachment Philadelphia intends to solicit for Chef-Instructors to provide professional culinary art instruction to Navy Mess Management Specialists (MS) to understand the principles of food preparation and promote skills development. Request for Quotation (RFQ) N00140-03-Q-0277 contemplates a firm fixed price contract with a period of performance from the date of award for a period of 10 months thereafter. This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 13.5, Test Program for Certain Commercial Items, 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 01-09. 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 www.dtic.mil/dfars. 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): CLIN 0001 ? Chef ? Instructor to provide Culinary Instruction in accordance with the Statement of Work; CLIN 0002 ? Other Direct Costs (ODCs) in support of CLIN 0001. The following is the statement of work: Th Naval Personnel Development Command (NPDC) and the Center for Support Services (CSS) continues its efforts to improve the professional development process for the Mess Management Specialist (MS). NPDC desires the service of industry Chef-Instructors to ensure that approximately 200 Navy cooks serving onboard ships that comprise the USS THEODORE ROOSEVELT AND SAIPAN ARG receive 1,000 competency and classroom training in order to meet the American Culinary Federation (ACF) certification requirements to attain credentials as a Certified Culinarian. The Chef-Instructors will provide professional culinary art instruction to Navy MS?s to understand the principles of food preparation and promote skills development. Culinary arts instruction will include formal classroom instruction and skills lab instruction. The Chef-Instructors will coach and counsel MS?s to become competent Culinarians. The Chef-Instructors will serve as a coach and mentor to encourage MS?s to develop professionally by attaining ACF certification. The Contractor shall provide the following: Chef-Instructors with culinary arts teaching or associate professor credentials; Chef-Instructors with ACF certification credentials such as a Certified Master Chef, Certified Executive Chef or Certified Chef Educator; Chef-Instructors with knowledge of the process and procedures required attaining certification by the ACF; Chef-Instructor with demonstrated knowledge of the ACF apprenticeship program; Chef-Instructor with ability to conduct training onboard U.S. naval ships for short durations; Textbooks to support education objectives; Food and General Supplies for use in classroom training located at the Navy Food Management Team Norfolk cite. The following are the materials to be furnished by the Government: Navy generated printed guidelines for Navy food service daily operations and the Department of the Navy and ACF apprenticeship program which include: 1. NAVSUP P-486, Volume I -Food Service Management General Messes, 2. NAVSUP P-7, Armed Forces Recipe Service, 3. NAVMED P-5010, Chapter 1, 4. NAVEDTRA 43532-1A Personal Qualification Standard for General Mess Operations; Office, classroom, and skills lab space located at the Navy Food Management Team Norfolk, VA. Use of these spaces will be based on availability and not to interfere with other scheduled culinary programs sponsored by the Naval Supply Systems Command, Food Service Division; the use of shipboard and ashore general mess facilities to conduct on-the-job culinary arts training or to conduct lab instruction. Access and use of these facilities is subject to approval and coordination with the ship or shore Commanding Officer, Executive Officer or Supply Officer; the use of food and general supplies available as part of the ships scheduled menu cycle when hands-on learning occurs onboard the USS naval vessel; The use of a computer with Microsoft Office software programs, email and Internet connectivity in support of deliverables; the use of an office phone to support communications related to program deliverables; the use of office fax and copier machines to support program deliverables; berthing onboard U.S. naval ships during underway periods. The following are the deliverables to be provided by the Contractor: Provide certificate and competency based instruction in professional cooking based upon the classroom textbooks including the Professional Chef 7th edition which includes instruction in basic food preparation, knife skills, baking and pastry arts, garde manger, and menu planning skills; Provide certificate based instruction in applied food service sanitation using the Educational Foundation course ServSafe?; Provide certificate based instruction in applied food service nutrition using the Educational Foundation course Nutrition for Foodservice Professionals; Provide certificate based instruction in management using the Educational Foundation course Supervision in the Hospitality Industry; Assist Mess Management Specialists with registration and indoctrination into the Department of the Navy Apprenticeship program Personnel Qualification Standard for General Mess Operations; The Chef-Instructors will conduct culinary arts instruction in classroom and skill labs spaces located at the Navy Food Management Team work sites in Norfolk and USS THEODORE ROOSEVELT BATTLE GROUP and SAIPAN ARG ships when available. Culinary arts instruction can take place in shipboard and ashore general mess facilities. Chef-Instructors may be occasionally required to conduct training sessions aboard U.S. naval ships during short underway periods from three to five days; Assist students achieve Certified Culinarian certification with the American Culinary Federation; Provide bi-monthly status report, to include training schedule, a roster for each classroom seminar, number of students registered, number of students completed scheduled training. Narrative describing what worked well and what did not work well; Provide a competency transcript summarizing competencies achieved, certificate courses completed; Conduct graduation exercises for students who qualify to graduate from the program. The provision at 52.212-1, Instructions to Offerors ? Commercial Items, is applicable with the Technical Information being evaluated as more important than price. This solicitation requires the submission of: Price, Past Performance, and Resume information. Resumes will be evaluated on a pass/fail basis. The Offeror(s) shall describe its past performance on similar contracts it has held within the last five (5) years which 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; extensive knowledge of the American Culinary Federation certification, apprenticeship, and culinary competition programs; experience in developing and preparing reports; and knowledge of Navy Food service mission and the organizational structure. Offerors who present similar contracts should provide a detailed explanation demonstrating the relevance of the contracts to requirements of the RFQ. The offeror 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. 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 minimum AA or BA 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 Executive Chef (CEC) or Certified Chef Educator (CCE). The period of performance will be from date of award for a period of 10 months thereafter. Offerors are advised to include a completed copy of the provisions at 52.212-3 and 252.212-7000, Offeror 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; 52.203-3, Gratuities; 52.203-6, Restrictions on Subcontractor Sales to the Government, with Alternate I; 52.219-4, Notice of Price Evaluation Preference for HUBZone Small Business Concerns; 52.219-8, Utilization of Small Business Concerns; 52.219-9, Small Business Subcontracting Plan; 52.222-19, Child Labor-Cooperation with Authorities and Remedies; 52.222-21, Prohibition or Segregated Facilities; 52.222-26, Equal Opportunity; 52.222-35, Affirmative Action for Disabled Veterans and Veterans of the Vietnam Era; 52.222-36, Affirmative Action for Workers with Disabilities; 52.222-37, Employment Reports on Disabled Veterans and Veterans of the Vietnam Era; 52.232-33, Payment by Electronic Funds Transfer-Central Contractor Registration; 252.219-7003, Small, Small Disadvantaged and Women-Owned Small Business Subcontracting Plan. Offers shall be received at FISC Norfolk Detachment Philadelphia, Bldg. 2B, 700 Robbins Ave., Philadelphia, PA 19111 no later than 4PM (local time) on 31 October 2002. All responses may be e-mailed to Mike Capilato at: Michael_V_Capilato@phil.fisc.navy.mil, or faxed to (215) 697-5418/9569, and reference control number 2003-0277. For additional information concerning this requirement, please contact Mike Capilato, Code 02P21D, at (215) 697-9647.
- Record
- SN00193507-W 20021026/021024213622 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
(may not be valid after Archive Date)
| FSG Index | This Issue's Index | Today's FBO Daily Index Page |