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MINI DESSERTS AND INTERNATIONAL CUISINE

Active

M0026426P00LA16Federal

Response Deadline08/20/2026, 08:00:00 PM UTC

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

General Info

Agency

Department Of Defense → CommanderView Agency

NAICS

611710 - Educational Support ServicesView NAICS

Place of Performance

Washington Navy Yard, DC, USA

Set-Aside

NONE

Documents

(0)

No documents available

AI Contract Breakdown

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Timeline

PhaseSources Sought

PostedAug 18

Sources Sought

Response DeadlineAug 20

Submission deadline

Response Deadline

08/20/2026, 08:00:00 PM UTCin about 20 hours

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Organization & Contact Information

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AgencyDepartment Of Defense → Commander

Contacts2 people available

OfficeQUANTICO, VA, 22134, USA

Organization / Agency

Department Of Defense → Commander

View Agency Profile

Office AddressQUANTICO, VA, 22134, USA

Contacts

Sgt Lesline Abonwoh

contact@example.gov

+1 (555) 000-0000

Alejandro Conde

contact@example.gov

Full Description

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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.
1. 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.
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.
1. 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.
Place of Performance: A highly functional, professional kitchen environment that blends modern equipment, safety standards, and hands-on-instruction.

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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