CFETP 3F0X1.xlsx
XLSX spreadsheet 22 KB Posted
- Attached to
- Kitchen Personnel Services Federal contract opportunity
- Solicitation number
- W50S9G-21-Q-0001
View the file
Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| DRAFT KP Contract PWS DRAFT.docx | DOCX document |
On GovTribe
Work with this file on GovTribe
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
MTL
| MASTER TRAINING PLAN 3F1X1 | ||||||||||||
| Tasks, Knowledge And Technical References | Training Month | Start Date | End Date | # Training Days | Training Method | Eval Method | 5 Skill Level (1) CDC | Trainee Initials | Trainer Initials | 7 Skill Level (1) CDC | Trainee Initials | Trainee Initials |
| 8. MARKETING TR: AFI 34-104 | ||||||||||||
| 8.1. Marketing Concepts | 9 | 8 | Guided Discussion | Verbal Questioning | ||||||||
| 8.2. Plan Marketing/Advertising | 9 | 8 | Guided Discussion | Verbal Questioning | ||||||||
| 10. FUNDAMENTALS OF FOOD PREPARATION TR: AFPD 34-4; AFI 34-239, 40-104, and 48-116; AFMAN 34-240; USDA Food Code; Air Force Recipe System; Flight Kitchen Manager's Handbook; Dining Facility Manager’s Quarterly Planner; www.usafservices.com; The Art and Science of Culinary Preparation (textbook); Preface to the Worldwide Menu; AMCI 24-101 V14 | ||||||||||||
| 10.1. Cooking and baking terms | 1 | 6 | Lecture | Verbal Questioning | ||||||||
| 10.2. Moist and Dry heat cooking methods | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.3. Functions of ingredients used in pastry production | 7 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.4. Seasoning agents | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.5. Measure Ingredients | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.6. Taking temperature techniques | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.7. Apply progressive cooking and waste prevention | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.8. Apply knife skills techniques | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.9. Perform taste test | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.10. Apply leftover procedures | 3 | 6 | Demonstration Performance | Performance Based | ||||||||
| 10.11. Flight and Ground Support Meals TR: AMCI 24-101 V14 | 7 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11. PREPARE FOODS TR: AFI 34-239; USDA Food Code; Air Force Recipe System; Manufacturer’s Directions; AF 14-Day Worldwide Menu Cycle | ||||||||||||
| 11.1. Prepare Beef | 3 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.2. Prepare Seafood | 3 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.3. Prepare Poultry | 3 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.4. Prepare Pork | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.5. Prepare Eggs | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.6. Prepare Fruits | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.7. Prepare Vegetables | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.8. Prepare Salads | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.9. Prepare Sauces and Gravies | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.10. Prepare Soups | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.11. Prepare Beverages | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.12. Prepare Starches | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.13. Prepare Sandwiches | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.14. Prepare Quick breads | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.15. Prepare Cookies | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.16. Prepare Pastry | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 11.17. Prepare Cakes and Frosting | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 12. SERVING LINE TECHNIQUES TR: AFI 34-239; USDA Food Code; Air Force Recipe System; Preface to the Worldwide Menu; AF 14-day Worldwide Menu Cycle | ||||||||||||
| 12.1. Garnish food | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 12.2. Display/Replenish food on serving line | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 12.3. Carve meats | 3 | 6 | Demonstration Performance | Performance Based | ||||||||
| 12.4. Select serving utensils | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 12.5. Serve proper portions of food | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 13. STOREROOM MANAGEMENT TR: AFI 34-239; AFMAN 34-240; USDA Food Code; Corporate Food Service (CFS) Handbook; www.usafservices.com; Dining Facility & Flight Kitchen Manager’s Handbooks | ||||||||||||
| 13.1. Inspect Receiving of Subsistence | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 13.2. Apply Storage Principles and Procedures | 9 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 13.3. Inventory | 9 | 6 | Demonstration Performance | Performance Based | ||||||||
| 13.4. Transfers | 9 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 13.5. Sales and Adjustments | 9 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 13.6. Subsistence Requirements | 9 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 13.7. Food and Water Secruity | 9 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 14. SANITATION AND PERSONAL HYGIENE TR: AFI 34-239, 48-116, and 48-117; AFMAN 34-240; USDA Food Code; Dining Facility & Flight Kitchen Manager’s Handbooks; ServSafe | ||||||||||||
| 14.1. Personal Hygiene and Sanitizing | ||||||||||||
| 14.1.1. Maintain personal hygiene | 1 | 6 | Lecture | Performance Based | ||||||||
| 14.1.2. Sanitize facilities | 1 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 14.1.3. Sanitize equipment | 1 | 6 | Guided Discussion | Verbal Questioning | ||||||||
| 14.2. Communicable diseases | 1 | 6 | Lecture | Verbal Questioning | ||||||||
| 14.3. Perform disease control measures | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 14.4. Prevention of insect and rodent infestation | 1 | 6 | Lecture | Performance Based | ||||||||
| 14.5. Machine and manual dish washing procedures | 1 | 6 | Demonstration Performance | Performance Based | ||||||||
| 14.6. Apply Hazard Analysis and Critical Control Point (HACCP) Guidelines TR: AFI 48-116, Tri-Service Food Code AFMAN 48-147; Recipe System | 1 | 6 | Lecture | Performance Based | ||||||||
| 15. FOOD SERVICE AUTOMATION |
TR: AFI 34-239; AFMAN 34-240; Recipe System; Crunchtime Handbook; Dining Facility & Flight KitchenManager’s Handbooks; https://cs2.eis.af.mil/sites/1004
| 15.1. Operate Food Service Automated System | 9 | 6 | Lecture | Verbal Questioning |
| 15.2. Operate Recipe System | 1 | 12 | Demonstration Performance | Performance Based |
| 15.3 Manually calculate food conversions and adjust recipe yields | 1 | 12 | Demonstration Performance | Performance Based |
| 16.2. Shiftleader | ||||
| 16.2.1 Responsibilities |
TR: AFMAN 34-240; Dining Facility
| & Flight KitchenManager's Handbooks | 7 | 6 | Lecture | Verbal Questioning | ||
| 16.3. Menu Planning Standards TR: Dining Facility & Flight Kitchen Manager’s Handbooks; Preface to the Worldwide Menu | ||||||
| 16.3.1. Standard Menu | 1 | 6 | Lecture | Verbal Questioning | ||
| 16.3.2. Minimum standards for each meal period | 1 | 6 | Lecture | Verbal Questioning | ||
| 16.3.3. Utilize Production Log | 1 | 6 | Lecture | Verbal Questioning | ||
| 16.4. Flight and Ground Support Meals | 1 | 6 | Lecture | Verbal Questioning | ||
| 16.5. Complete Food Service Evaluation (AF Form 1038) | 3 | 6 | Lecture | Verbal Questioning | ||
| 16.6. Planning Special Events (catering) | 3 | 6 | Lecture | Verbal Questioning |
File details come from the government source that posted it. Updated .