FS COAST GUARD EXCELLENCE IN FOOD TRAINING PROGRAM

Country:

United States

Notice/Contract Number:

fbo:hscgg8-08-p-pbj042

Publication Date:

Jun 8, 2008

Deadline:

May 23, 2008

Funding Agency:

Department of Homeland Security

Buyer:

United States Coast Guard (USCG)

Original Language:

English

Address:

United States

DESCRIPTION: The U.S. Coast Guard intends TO Procure contractor services FS COAST GUARD EXCELLENCE IN FOOD TRAINING PROGRAM. This notice is for a commercial item in accordance with Federal Acquisition Regulation Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; a written solicitation will not be issued. Therefore, please read this entire notice, the instructions herein, and the attachment documents carefully. This acquisition is on an Unrestricted basis. Scope: Statement of Work United States Coast Guard Course Title: FS Coast Guard Excellence in Food Service Training Program Course Code: 500798 Course Location: Duration: 10 Days Class Size: 14-16 1.0 Background The United States Coast Guard, Commandant (CG-1111), Food Services Division manages the Food Service rate throughout the Coast Guard. Their mission is to meet the needs of the Food Service personnel through education/training, policy writing and implementation. Commandant (CG-1111) needs to provide an opportunity for Coast Guard Food Service Personnel to develop the knowledge and skills necessary to prepare and serve high-quality food items in that meet the needs of a broad spectrum of Coast Guard personnel. 2.0 Purpose This statement of work is to acquire services to conduct a 10-day workshop that will train Coast Guard Food Service personnel. The course will contain 14-16 students. The objectives are defined in section 3.0 and the tasks are defined in section 4.0. 3.0 Objectives The objectives of this 10-day course include, but are not limited to the following: 1. To acquire/develop/improve Advanced Entr�e Metier / Garde Manger (hot or cold hors d� oeuvre production and presentation) Skills (5 Days): � Hot and cold buffet foods, including the presentation of products on a buffet. Will include wood-smoked salmon, sushi, cheese quesadillas, spinach and artichoke dip. Produce and use a wide variety of simple garnishes, serve food that is attractively arranged on the plate or platter with attention to composition, texture, balance, height, spacing, color and shape. Instruction will be provided on the following topics: Front of house set-up for 6 to 60 persons (buffet and pass), resource selection and utilization, food production utilizing a fiscal budget. � Sandwich and wrap production, including the use of spinach, tomato, and traditional wraps, create sandwich spreads, set up a sandwich/wrap production station, prepare sandwiches in advance and to order, prepare canap�s and other advanced hors d� oeuvres. 2. To acquire/develop/improve Advanced Ala Carte (made to order) food production skills (5 Days): � Learning the proper method for preparing individual portions of food products utilizing the saut� method (traditional and grill top methods). � Learning the production methods for the individual preparation, serving and presentation of various pastas (angel hair, tortellini, fettuccine, and orzo) and accompanying sauces (pesto, alfredo, tomato, soy-ginger). � Learning how to prepare/hold/serve Hollandaise sauce. � Learning how to prepare fajitas (beef, chicken, seafood) The course needed is an Advanced Culinary Skills Development Course with instructor delivered practical hands-on training. The chef will observe the daily food production and offer daily briefings based on those observations. 4.0 Task to be accomplished The contractor shall provide training to Coast Guard Food Service personnel. The course shall be delivered in one 10-day session. 5.0 Scope The support expected under this task order will be provided under the direction of the United States Coast Guard. 5.1 Workdays are defined as Normal Government working days. 6.0 Contractor Furnished Information The contractor shall provide all necessary materials to perform this task. 7.0 Schedule for Deliverables Task Deliverable Due Date 7.1 Initial contact January 2008 7.2 Provide training 2-13 June 2008 NOTE 22. The proposed contract action is for clipping service for which the Government intends to solicit and negotiate with E C P I COLLEGES INC. (THE CULINARY INSTITUTE OF VIRGINIA) under the authority of FAR 6.302 E C P I COLLEGES INC. (THE CULINARY INSTITUTE OF VIRGINIA) CURRENTLY HOLDS THE CONTRACT FOR THE U.S. COAST GUARD HEADQUARTERS. Interested persons may identify their interest and capability to respond to the requirement or submit proposals. This notice of intent is not a request for competitive proposals. However, all proposals received within forty-five days (thirty days if award is issued under an existing basic ordering agreement) after date of publication of this synopsis will be considered by the Government. A determination by the Government not to compete with this proposed contract based upon responses to this notice is solely within the discretion of the Government. Information received will normally be considered solely for the purpose of determining whether to conduct a competitive procurement.
Set-aside code: N/A
Place of performance:
US COAST GUARD HEADQUARTERS 2100 2ND STREET WASHINGTON, DC
20593
US
Contact: Thomas D Rush, SK2 / BUYER, Phone (202)372-4068, Fax (202)372-4905 , Email thomas.d.rush@uscg.mil

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Updated on 2008/05/14

FS COAST GUARD EXCELLENCE IN FOOD TRAINING PROGRAM

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