A1. PWS.pdf

MCINCR RCO – RA PWS/SOW Template – Strategic Branch Fiscal Year 2025_Ver.1

Performance Work Statement (PWS) / Statement of Work (SOW) Continuing Culinary Education classes

Marine Corps Enlisted Aide Program/Deputy Commandant of Installations and Logistics

(MCEP)

1. Background Marine Corps Enlisted Aide Program (MCEAP). It is a selective, mission-essential program established by the Commandant of the Marine Corps to recruit, train, and manage Marine Enlisted Aides (MEAs) who support General and Flag Officers (G/FOs).

The mission of the MCEAP was established by the Commandant of the Marine Corps (CMC) for the purpose of relieving General Officers (Gos) of those minor tasks and details, which if performed by the GO, would be at the expense of the GO’s primary military and official duties and responsibilities. Therefore, the duties of these enlisted personnel must directly relate to the GO’s military and official responsibilities associated with their assigned positions. Additional tasks performed by MEAs are associated with accommodating the GO’s daily needs pertaining to, but not limited to, uniforms, meal requirements, social functions, limited administrative duties and assigned living quarters.

2. Scope Instructions: Briefly answer the following questions:

What is the main problem or area of need? The MCEAP has a need to enhance their skills in mini desserts and international cuisine.

What service is required to solve the main problem or meet the area of need? Continuing education classes in mini desserts and international cuisine to about 10 Individuals.

3. Performance Requirements

3.1. Tasks: The Contractor shall…

3.1.1. 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.

3.1.2. Develop and deliver a one-week (32 hours) training curriculum. The course will combine classroom instruction (theory) with practical kitchen application in the contractor’s kitchen.

The contractor is responsible for ingredient procurement, daily lesson planning, and student evaluation. The week should focus on the following.

-Introduction to Miniature Pastries & Doughs -Meringues, Macarons, Mini Tartlets and Custards -Chocolates and Truffles -Petit Fours, Plating, and Final Presentation

Fiscal Year 2025_Ver.1

3.1.3. 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.

3.1.4. Design and execute a one-week (40 hours) course that covers regional ingredient identification, authentic preparation techniques, and proper plating in the contractor’s kitchen.

The contractor will manage the kitchen lab environment, ensure food safety standards, and evaluate student proficiency. The week should focus on the following.

-French Cuisine -Italian Cuisine -East Asian Cuisine -Latin American Cuisine -Mediterranean & Middle Eastern Cuisine

4. Applicable Information and/or Documents

4.1. Government Technical Point of Contact (TPOC): TPOC contact information to be provided to the Contractor at time of award.

GySgt Carrol Chappell MCEAP Operations Chief carrol.chappell@usmc.mil 202-433-2723.

4.2. Period of Performance:

The required period of performance is August 26, 2026 – September 22, 2026.

All work to be fully complete in accordance with the PWS no later than September 22,, 2026.

Performance must be complete no later than 30 days after date of contract (ADC).

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

4.4. Hours of Operation:

Services must be performed during normal working hours, 8:00AM – 4:00PM, Monday – Friday, except U.S. Federal Holidays.

4.5. Contractor Personnel / Qualifications:

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

4.6. Travel:

☒ Not applicable

4.7. Security Requirements:

4.8. Government Facility Access:

4.9. Specifications:

4.10. List of Attachments:

Fiscal Year 2025_Ver.1

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