SOLICITATION NOTICE
U -- ADVANCED CULINARY ARTS TRAINING
- Notice Date
- 6/19/2015
- Notice Type
- Combined Synopsis/Solicitation
- NAICS
- 611519
— Other Technical and Trade Schools
- Contracting Office
- Department of Homeland Security, United States Coast Guard (USCG), Commandant (CG-912), U.S. Coast Guard Headquarters, 2703 MARTIN LUTHER KING JR AVE SE, STOP 7828, Washington, District of Columbia, 20593-7828, United States
- ZIP Code
- 20593-7828
- Solicitation Number
- HSCG23-15-Q-PBJ002
- Point of Contact
- Robert Floyd R. Mann-Thompson, Phone: 202-475-3252
- E-Mail Address
-
Robert.a.mann-thompson@uscg.mil
(Robert.a.mann-thompson@uscg.mil)
- Small Business Set-Aside
- N/A
- Description
- RFP# HSCG23-15-Q- PBJ002 Description: Contract - Advanced Culinary Arts Skills Training This is a combined synopsis/solicitation for commercial items is in accordance with Far Part 13.5 prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only synopsis and solicitation that will be issued. Offerors are requested to provide a quote from the synopsis/solicitation provided. This solicitation documents and incorporates provisions and clauses that are in effect through FAC 2005-81/04-10-2015. It is the responsibility of the contractor to be familiar with the applicable clauses and provisions. The Request for Quote number is HSCG23-15-Q- PBJ002. The NAICS code is 611519, and the classification code is U006. It is the responsibility of the contractor to be familiar with the applicable clauses and provisions. The Government intends to award one firm, fixed-price purchase order for the required services. It is the quoters' responsibility to monitor FedBizOpps for changes or amendments to the solicitation. Quote Submission Deadline: 1400 Eastern Time on Friday, June 26, 2015 via the electronic submission option on FedBizOpps. Quotes submitted through other means may not be considered. Please submit all questions on or before 11:00 AM, Eastern Time, June 25, 2015 to Robert Mann-Thompson at Robert.A.Mann-Thompson@uscg.mil. FAR 52.212-1 Instructions to Offerors - Commercial items (Apr 2014) and is supplemented as follows: Submit signed and dated offers to the office specified in this solicitation at or before the exact time specified in this solicitation. As a minimum, offers must show the following in accordance with the evaluation section 52.212-2. 52.212-1 1. TECHNICAL SUBMISSION (a) A detailed outline of the required course curriculum sufficient enough to evaluate compliance with the requirements in the solicitations stated objectives/requirements. The Offeror may include product literature, or other documents, if necessary. (b) Offerors shall demonstrate a detailed understanding of the Statement of Work (SOW), Offerors ability to provide required training within 30 days of award, representative samples of resumes of instructors for each course, and the resumes' of personnel designated. 2. RELEVENT PAST PERFORMANCE (a) Past performance information, when included as an evaluation factor, should include recent and relevant contracts for the same or similar items and other references (including contract numbers, points of contact with telephone numbers and other relevant information). 3. PRICE Firm Fixed Price for full 4 week training course as outlined in the SOW. FAR 52.212-2 Evaluation - Commercial Items (Oct 2014) is applicable to this procurement. (a) The Government will award a contract resulting from this solicitation to the responsible offeror whose offer conforming to the solicitation will be most advantageous to the Government, price and other factors considered. Quotations will be evaluated on a best value basis, with emphasis on meeting the material SOW requirements specified in Sections 5.1 through 5.9. The following factors shall be used to evaluate offers: 1. Technical Capability: The government will evaluate the offeror's technical capability to meet or exceed the government's requirements as detailed in the Statement of Work including the academic basis of the proposed learning methodology to be employed to ensure and reflect best practices in culinary arts training. 2. Relevant Past Performance: The government will evaluate relevant past performance by surveying Past Performance Information Retrieval System (PPIRS), reviewing past performance references, and other measures. Relevant Past Performance is previous or current performance of a similar size and scope, where performance was within three years prior to offer submission. If an offeror is without a record of relevant past performance, or for whom information on past performance is not available, then the offeror will not be evaluated favorably or unfavorably on past performance. 3. Price: Firm Fixed Price for full 4 week training course as outlined in the SOW at 5.0. Technical Capability and Relevant Past Performance, when combined, are significantly more important, when compared to price. Technical Capability is significantly more important, when compared to Relevant Past Performance. (c) A written notice of award or acceptance of an offer mailed or otherwise furnished to the successful offeror within the time for acceptance specified in the offer, shall result in a binding contract without further action by either party. Before the offer's specified expiration time, the Government may accept an offer (or part of an offer), whether or not there are negotiations after its receipt, unless a written notice of withdrawal is received before award. (End of provision) FAR 52.212-3 Offeror Representations and Certifications -- Commercial Items (Apr 2015) FAR 52.212-4 Contract Terms and Conditions-Commercial Items (May 2015) FAR 52.212-5 Contract Terms and Conditions Required to Implement Statutes or Executive Orders - Commercial Items (Mar 2015) (a) The Contractor shall comply with the following Federal Acquisition Regulation (FAR) clauses, which are incorporated in this contract by reference, to implement provisions of law or Executive orders applicable to acquisitions of commercial items: (2) 52.203-13, Contractor Code of Business Ethics and Conduct (Apr 2010) (Pub. L. 110-252, Title VI, Chapter 1 (41 U.S.C. 251 note)), 52.222.49, Service Contract Labor Standards-Place of Performance Unknown, (8) 52.209-6, Protecting the Government's Interest When Subcontracting with Contractors Debarred, Suspended, or Proposed for Debarment (Aug 2013) (31 U.S.C. 6101 note),(10) 52.209-10, Prohibition on Contracting with Inverted Domestic Corporations (May 2012) (section 738 of Division C of Public Law 112-74, section 740 of Division C of Pub. L. 111-117, section 743 of Division D of Pub. L. 111-8, and section 745 of Division D of Pub. L. 110-161), (18) 52.219-13, Convict Labor (June 2003) (E.O. 11755),(28) 52.222-26, Equal Opportunity (Mar 2007) (E.O. 11246),(29) 52.222-35, Equal Opportunity for Veterans (Jul 2014) (38 U.S.C. 4212),(30) 52.222-36, Equal Opportunity for Workers with Disabilities (Jul 2014) (29 U.S.C. 793),(31) 52.222-37, Employment Reports on Veterans (Jul 2014) (38 U.S.C. 4212),(32) 52.222-40, Notification of Employee Rights Under the National Labor Relations Act (Dec 2010) (E.O. 13496),(40) 52.223-18, Encouraging Contractor Policies to Ban Text Messaging while Driving (Aug 2011) (E.O. 13513),(50) 52.232-33, Payment by Electronic Funds Transfer- System for Award Management (Jul 2013) (31 U.S.C. 3332). (End of Clause) FAR 52.252-2 - Clauses Incorporated By Reference (Feb 1998) This contract incorporates one or more clauses by reference, with the same force and effect as if they were given in full text. Upon request, the Contracting Officer will make their full text available. Also, the full text of a clause may be accessed electronically at this address: https://www.acquisition.gov/. (End of clause) HSAR 3052.212-70: Contract Terms and Conditions Applicable To DHS Acquisition Of Commercial Items (Sep 2012) The Contractor agrees to comply with any provision or clause that is incorporated herein by reference to implement agency policy applicable to acquisition of commercial items or components. The provision or clause in effect based on the applicable regulation cited on the date the solicitation is issued applies unless otherwise stated herein. The following provisions and clauses are incorporated by reference: (a) Provisions. _X_3052.209-72 Organizational Conflicts of Interest. (b) Clauses. _X_3052.242-72 Contracting Officer's Technical Representative. See section directly below for (End of clause) (HSAR) 48 CFR 3042.7000 Contracting Officer's Technical Representative (DEC 2003) (a) The Contracting Officer may designate Government personnel to act as the Contracting Officer's Technical Representative (COTR) to perform functions under the contract such as review or inspection and acceptance of supplies, services, including construction, and other functions of a technical nature. The Contracting Officer will provide a written notice of such designation to the Contractor within five working days after contract award or for construction, not less than five working days prior to giving the contractor the notice to proceed. The designation letter will set forth the authorities and limitations of the COTR under the contract. (b) The Contracting Officer cannot authorize the COTR or any other representative to sign documents, such as contracts, contract modifications, etc., that require the signature of the Contracting Officer. (End of clause) NOTICE FOR FILING AGENCY PROTESTS It is the policy of the United States Coast Guard (USCG) to issue solicitations and make contract awards in a fair and timely manner. The Ombudsman Program for Agency Protests (OPAP) was established to investigate agency protest issues and resolve them without expensive and time-consuming litigation. OPAP is an independent reviewing authority that is empowered to grant a prevailing protester essentially the same relief as the Government Accountability Office (GAO). Interested parties are encouraged to seek resolution of their concerns within the USCG as an Alternative Dispute Resolution (ADR) forum, rather than filing a protest with the GAO or some external forum. Interested parties may seek resolution of their concerns informally or opt to file a formal agency protest with the contracting officer or Ombudsman. Informal forum with the Ombudsman. Interested parties who believe a specific USCG procurement is unfair or otherwise defective should first direct their concerns to the cognizant contracting officer. If the contracting officer is unable to satisfy the concerns, the interested party is encouraged to contact the USCG Ombudsman for Agency Protests. Under this informal process, the agency is not required to suspend contract award performance. Use of an informal forum does not suspend any time requirement for filing a protest with the agency or other forum. In order to ensure a timely response, interested parties should provide the following information to the Ombudsman: solicitation/contract number, contracting office, contracting officer, and solicitation closing date (if applicable). Formal Agency Protest with the Ombudsman. Prior to submitting a formal agency protest, protesters must first use their best efforts to resolve their concerns with the contracting officer through open and frank discussions. If the protester's concerns are unresolved, an independent review is available by the Ombudsman. The protester may file a formal agency protest to either the contracting officer or as an alternative to that, the Ombudsman under the OPAP program. Contract award or performance will be suspended during the protest period unless contract award or performance is justified, in writing, for urgent and compelling reasons or is determined in writing to be in the best interest of the Government. The agency's goal is to resolve protests in less than 35 calendar days from the date of filing. Protests shall include the information set forth in FAR 33.103. If the protester fails to submit the required information, resolution of the protest may be delayed or the protest may be dismissed. This will not preclude re-filing of the protest to meet the requirement. To be timely, protests must be filed within the period specified in FAR 33.103(e). Formal protests filed under the OPAP program should be submitted to: Department of Homeland Security United States Coast Guard (CG-91) Ombudsman Program for Agency Protests Email: OPAP@uscg.mil Fax: 202-372-8447 Phone: 202-475-5786 More information about the Ombudsman Program for Agency Protests (OPAP) can be found at http://www.uscg.mil/acquisition/business/ombudsman.asp Alternative Point of Contact: Robert A. Mann-Thompson Contracting Officer Robert.A.Mann-Thompson@uscg.mil Phone: 202-475-3252 Statement of Work Advanced Culinary Arts Skills Training 1. 0 General 1.1 Scope The United States Coast Guard, Commandant (CG-1111), Food Services Division manages the Food Service profession throughout the Coast Guard. Their mission is to meet the needs of the Food Service community personnel through education/training, policy writing and implementation. Commandant (CG-1111) seeks 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 that meet the needs and standards of a broad spectrum of Coast Guard and other military personnel. 1.2 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 that meet the needs of a broad spectrum of Coast Guard personnel, thus the Advanced Culinary Arts Skills Training Program was established to do just that. 1.2.1 Modeled after the Army's Advanced Culinary Skills Course, it is designed to provide advanced cooking skills associated with fine dining menus. A deeper knowledge of how to fine tune fundamental culinary skills progresses to advanced techniques in producing classical menus. The ACASP focuses on flavor profiles of classical cuisines such as France and Italy, while practicing traditional and modern techniques to produce contemporary restaurant quality à la minute plates. The program reinforces the techniques of grilling, deep-frying/shallow-frying, stir-frying, baking, simmering, braising/stewing and steaming through the menu production of foods from around the world. 1.2.1 Students are also introduced to methods of merchandising food and beverage and are exposed to advanced table service techniques, tableside preparation, and the importance of team service and guest satisfaction. Participants apply team service utilizing various service techniques. 1.2.2 Basic nutrition and healthy eating concepts will be investigated as students explore traditional ethnic ingredients from cuisines around the world to produce meat-minimalistic menus and recipes highlighting vegetables, legumes and grains. Sourcing food locally, seasonal menus, and sustainability in the foodservice industry will be discussed. Advanced Patisserie and Desserts, emphasis is placed on the production of creams, ice creams, sorbets, mousse, chocolate, strudel, filo (phyllo), sauces and plated desserts. Daily presentation of individual desserts and creative plate presentation are featured. 1.2.3 Students are introduced to modern and traditional techniques in the preparation of cold entrees, forcemeats (including pates, terrines, and galantines), hors d'oeuvres, and cold appetizers. In addition, participants are exposed to preservation techniques including curing and aging. Participants plan, organize, and set up buffets. This course also concentrates on the practical techniques of platter design and plate presentations. 2.0 Government Terms and Acronyms The following is a list of Government terms and acronyms used throughout this document: 2.1 COR - Contracting Officer's Representative 2.2 KO - Contracting Officer 2.3 USCG - United States Coast Guard 2.4 ACASP - Advanced Culinary Arts Skills Program 2.5 SOW - Statement of Work 2.6 TIN - Tax Identification Number 2.7 PPIRS - Past Performance Information Retrieval System 3.0 Government Furnished Resources None 4.0 Contractor Furnished Resources 4.1 The Contractor's shall be required to provide all labor, materials, services, and equipment required to perform IAW SOW 5.0. 4.2 Government furnished resources are not required for this Award. 4.3 The Contractor shall furnish all facilities, materials, equipment, tools, labor and services necessary to fulfill the requirements of this Award. 4.4 For the end-of-the-course graduation ceremony, the vendor's training facility must furnish a room that accommodates up to 75 guests, all students, all instructors and a full service buffet for all guests. 5.0 Objectives/Requirements This course is envisioned as a 24-day course and not necessarily limited to the following: 5.1 The preparation of various cuts of meat, fish, and poultry, to the acquisition, inspection, cleaning and proper storage of such while maintaining appropriate food safety standards. 5.2 The preparation of a Multi-Course (3, 6, 7, or more courses) meal, taking into consideration and identifying the number of guests and courses to be served for the type of event; determining needed time and staffing needs. Student shall be able plan, order, inspect and create, rationing for said preparation. 5.3 Identify and set-up of table and room for a Multi-Course Meal, (both formal and informal); determine the type of needed/desired table arrangement for the number of guests and type of courses being served. Prepare and serve guests. 5.4 Acquire the ability to understand and use purchase subsistence methodologies to plan, determine headcount; calculate recipe conversion factors (RCF), consolidate recipes and create rationing lists; check and maintain adequate rationing inventories; inspect and receive. 5.5 The planning of a buffet to include the determining of the number and breakdown of guests (male, female, and children); ascertain the price/funds needed per guests, menu and zoning arrangement /table and room type/number of service lines arrangements. Identify the number of food items and non-edible items, i.e., center pieces, stacks of plates and condiments necessary for production. Prepare and stage food, while maintaining food safety standards. 5.6 Development of menus based on nutritional guidelines, identifying the appropriate regulations and publications that cover those nutritional standards. Identify the USDA Nutrition Committee initiatives. Develop menus applying nutritional standards and guidelines. 5.7 Cutlery maintenance to include the proper use and care of a sharpening stone and its anchoring to prevent slipping. Identification of type stone(s) for knife type(s) and stone lubrication. Sharpening of knives using the correct procedure and angle for the type of knife. Acquire proper cutlery honing proficiency as required. 5.8 The preparation and serving of hors d' oeuvres and plated desserts to include the gathering of ingredients, equipment and recipes needed. This should be accomplished while maintaining freshness of presented dishes and food safety handling standards. 5.9 Preparation of various types of stock (fish, beef, or chicken) utilizing proper cooking and straining techniques. If not for immediate use prepare stock for refrigeration and or freezing for later use. 5.10 The vendor shall host a Graduation Ceremony on the last day of the period of performance in a room IAW the SOW. A Grand Buffet of food prepared by the students over the course of their prior four (4) weeks of instruction shall be showcased with samples of all food made available to all guests of the Graduation Ceremony. The COTR will contact the vendor to arrange the logistics (start and ending times, etc) of the Graduation Ceremony prior to the commencement of training. 6.0 Contractor Personnel. 6.1 Qualified Personnel. The Contractor shall provide qualified instructor personnel to perform all requirements under this Purchase Order. 6.2 Instructor(s). Each course instructor must have at least 3 years of experience in teaching Culinary Arts to Government personnel and at least 10 years of experience in Food Preparation. It is desired, but not required, that each instructor, at a minimum, possess a Certified Secondary Culinary Educator certification or a Certified Culinary Educator certification through the American Culinary Federation. 6.3 Employee Conduct. Contractor employees shall present a professional appearance at all times and their conduct shall not reflect discredit upon the United States, the Department of Homeland Security and the United States Coast Guard. 6.4 Conflict of Interest. The Contractor shall not employ any person who is an employee of the United States Government if that employment would, or would appear to cause a conflict of interest. 6.1.2 Security. Contractor access to classified information is not currently required under this effort. 7.0 Period Of Performance. The period of performance for this effort commences within 30 days after contract award for a minimum period of four weeks. 8.0 Place Of Performance. The work to be performed under this award will be performed at the Contractor's site. 8.1 The contractor shall provide all necessary materials to perform this task. 8.2 Hours of Operation. 8.2.1 Contractor employees shall generally perform all training between the hours of 0800 and 1630, Monday through Saturday. 8.3 Travel. There are no travel requirements under the SOW. Any travel expenses shall not be reimbursed. 9.0 References 9.1 http://www.quartermaster.army.mil/jccoe/Joint_Culinary_Training_Directorate/acstc/acstc.html
- Web Link
-
FBO.gov Permalink
(https://www.fbo.gov/spg/DHS/USCG/GACS/HSCG23-15-Q-PBJ002/listing.html)
- Place of Performance
- Address: The work to be performed under this award will be performed at the Contractor's site., United States
- Record
- SN03770571-W 20150621/150619235044-668cc486dc7c624fa38815ee7d272951 (fbodaily.com)
- Source
-
FedBizOpps Link to This Notice
(may not be valid after Archive Date)
| FSG Index | This Issue's Index | Today's FBO Daily Index Page |