Services PWSSOW_FY26.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.

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

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.

Fiscal Year 2025_Ver.1

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

3.1.5. Scope of Work & Curriculum Adherence

3.1.6.1 Strict Curriculum Adherence the Contractor shall deliver only the approved curriculum as explicitly defined in the baseline PWS. The Contractor shall not introduce, market, or execute unsolicited training modules, custom curriculum blocks (e.g., specialized dietary/vegan blocks), or external certification tracks without prior written bilateral agreement and authorization from the Contracting Officer (KO) and the

Contracting Officer's Representative (COR).

• Rationale: Prevents unauthorized scope expansion, unapproved curriculum shifts, and unnecessary administrative burdens on the Government.

3.1.7 Exclusion of Extracurricular Events

• Requirement: The Contractor shall not include, plan, or host any unsolicited extracurricular events, follow-on graduation receptions, or leadership socials outside the designated training hours. Any proposed completion ceremonies must occur within the standard training schedule and shall not require separate funding, venue coordination, leadership scheduling, or additional ingredient procurement by the

Government.

• Rationale: Eliminates logistical and financial bloat from unsolicited administrative add-ons.

3.1.8 Core Institutional Competency

• Requirement: The Contractor shall be an established professional culinary training institution, accredited culinary school, or an organization whose primary corporate line of business and core competency is professional culinary and baking instruction.

• Corporate Experience: The Contractor must demonstrate a minimum of three (10) years of corporate experience delivering professional, industry-standard culinary instruction to professional kitchens, commercial environments, or military food service programs. General training firms with primary expertise in tactical, maritime, aviation, or cyber operations do not meet this core competency requirement.

3.1.9 Key Personnel & Instructor Certifications

• Requirement: The Contractor shall provide instructional staff who possess active, verifiable professional credentials from a recognized culinary authority (e.g., American Culinary Federation (ACF), Culinary

Institute of America (CIA), or equivalent accredited body).

• Lead Culinary Instructor: Shall hold a minimum of an active Professional Chef (ProChef) Level 1 credential, Certified Executive Chef (CEC) designation, or equivalent industry certification.

• Lead Baking/Pastry Instructor: Shall hold a minimum of an active Professional Baker Level 1 credential, Certified Working Pastry Chef (CWPC) designation, or equivalent industry certification.

Fiscal Year 2025_Ver.1

3.1.10 Place of Performance

• Contractor-Provided Facility: Contractor-provided facility, the facility must be located within a 350-mile radius of Marine Barracks Washington DC to prevent excessive travel, lodging, and per diem expenses.

And must be in person.

3.1.11 Evaluation of Total Cost to the Government

• Requirement: Proposals offering training at Contractor facilities located outside the local commuting area of the target student population shall be evaluated based on the Total Cost to the Government. This evaluation will add estimated Government travel, lodging, per diem, and Defense Travel System (DTS) costs for all attendees to the Contractor's proposed price to determine the overall best value.

3.1.12 Standardization of Evaluation Criteria

• Requirement: The training and testing criteria shall align strictly with the Marine Corps Enlisted Aide

Program (MCEAP) standards. The Contractor shall not alter, expand, or restrict the qualification requirements of the solicitation to match their proprietary training models, specific instructor resumes, or external organization designations (such as ACF, RBA, or Navy MTS) unless explicitly mandated in the

Government's base solicitation.

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:

mailto:carrol.chappell@usmc.mil

Fiscal Year 2025_Ver.1

4.8. Government Facility Access:

4.9. Specifications:

4.10. List of Attachments:

(End)