N62387-15-R-8000_Amendmet_01.pdf

N62387-15-R-8000

AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT

Except as provided herein, all terms and conditions of the document referenced in Item 9A or 10A, as heretofore changed, remains unchanged and in full force and effect.

15A. NAME AND TITLE OF SIGNER (Type or print)

30-105-04EXCEPTION TO SF 30

APPROVED BY OIRM 11-84

STANDARD FORM 30 (Rev. 10-83)

Prescribed by GSA

FAR (48 CFR) 53.243

To remove the w atermark on pages 3-47 of the solicitation.

1. CONTRACT ID CODE PAGE OF PAGES

J 1 37

16A. NAME AND TITLE OF CONTRACTING OFFICER (Type or print)

16C. DATE SIGNED

BY 24-Apr-2015

16B. UNITED STATES OF AMERICA15C. DATE SIGNED15B. CONTRACTOR/OFFEROR

(Signature of Contracting Officer)(Signature of person authorized to sign)

8. NAME AND ADDRESS OF CONTRACTOR (No., Street, County, State and Zip Code) X N62387-15-R-8000

X 9B. DATED (SEE ITEM 11)

21-Apr-2015

10B. DATED (SEE ITEM 13)

9A. AMENDMENT OF SOLICITATION NO.

11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS

X The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offer is extended, X is not extended.

Offer must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended by one of the following methods:

(a) By completing Items 8 and 15, and returning 1 copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted;

or (c) By separate letter or telegram which includes a reference to the solicitation and amendment numbers. FAILURE OF YOUR ACKNOWLEDGMENT TO BE

RECEIVED AT THE PLACE DESIGNATED FOR THE RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATE SPECIFIED MAY RESULT IN

REJECTION OF YOUR OFFER. If by virtue of this amendment you desire to change an offer already submitted, such change may be made by telegram or letter, provided each telegram or letter makes reference to the solicitation and this amendment, and is received prior to the opening hour and date specified.

12. ACCOUNTING AND APPROPRIATION DATA (If required)

13. THIS ITEM APPLIES ONLY TO MODIFICATIONS OF CONTRACTS/ORDERS.

IT MODIFIES THE CONTRACT/ORDER NO. AS DESCRIBED IN ITEM 14.

A. THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE

CONTRACT ORDER NO. IN ITEM 10A.

B. THE ABOVE NUMBERED CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES (such as changes in paying office, appropriation date, etc.) SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(B).

C. THIS SUPPLEMENTAL AGREEMENT IS ENTERED INTO PURSUANT TO AUTHORITY OF:

D. OTHER (Specify type of modification and authority)

E. IMPORTANT: Contractor is not, is required to sign this document and return copies to the issuing office.

14. DESCRIPTION OF AMENDMENT/MODIFICATION (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)

10A. MOD. OF CONTRACT/ORDER NO.

2. AMENDMENT/MODIFICATION NO. 5. PROJECT NO.(If applicable)

6. ISSUED BY

3. EFFECTIVE DATE

24-Apr-2015

CODE

MILITARY SEALIFT COMMAND NORFOLK

471 EAST C STREET, BLDG SP64

NAVAL STATION NORFOLK

NORFOLK VA 23511-2419

N32205 7. ADMINISTERED BY (If other than item 6)

4. REQUISITION/PURCHASE REQ. NO.

CODE

See Item 6

FACILITY CODECODE

EMAIL:TEL:

SECTION SF 30 BLOCK 14 CONTINUATION PAGE

SUMMARY OF CHANGES

SECTION SF 1449 - CONTINUATION SHEET

The following have been modified:

ATTACHMENT 1

Course Synopsis

Storekeeper Basic

Course Length: 15 days (3 weeks)

Prerequisite: Recommendation from a Supply Officer, Placement Officer, or MSFSC

N41

Target Group: All Entry-level Supply Personnel

Locations: Norfolk, VA Training Classroom

San Diego, CA Training Classroom

Topics: Supply Publications

MSC Appropriations and Fund Codes

Material Identification Numbers

CARGO, ASG, and GSA Catalogs

Configuration Management and ShipCLIP

HAYSTACK and NLL

Repairable Item Management

Stock Records and Selected Item Management

Storeroom Issues

Partial Issues, NIS, and NC

MILSTRIP

Requisition Control/OPTAR

Casualty Reports (CASREPS)

Requisition Follow-ups, Modifications, and Cancellations

Receipt and Stowage Procedures

Computer Time: 61% of course

Tests: Week One Examination (100 points) – 25% of final grade

Week Two Examination (100 points) – 35% of final grade Week Three Examination (100 points) – 40% of final grade

Grading: A final course score of 85 points (85 percent) is required for successful completion of this course. This score is computed by combining the scores from the three (3) weekly examinations.

POC: To Be Provided at Award

Supply and Configuration Management/ ShipCLIP

4.0.4

Course Length: 20 days (4 weeks), which includes 8 days of ShipCLIP

Prerequisite SK Basic or Navy Storekeeper experience within last 5 yrs (E4 & above)

Course and Skills: Moderate to good computer skills

Target Groups: Assistant Storekeeper, YN/SK, JR SUPPO, SUPPO

Topics: Appropriations and Accounting

Material Identification HAYSTACK, NLL, CARGO, ASG, and GSA Catalogs Inventory Procedures and Management Stock Record Card Issues/Requisitions MILSTRIP and CASREPS Requisition Follow-ups, Modifications, and Cancellations

Material Obligation Validation (MOV)

Operational Risk Management

Open Purchases and Government Purchase Card Program

Configuration Feedback

Receipts, Surveys, and Discrepancy Reports (SDR/QDR)

Transfers/Excess Materials

Repairables (eRMS)

Personal Effects

Controlled Equipage

Supply Effectiveness and End of Month Reports

Aviation Pack-Up Kits/AIMS

Computer Time: 85% of course

Tests: Week One Examination (100 points) – 20% of final grade

Week Two Examination (100 points) – 25% of final grade Week Three Examination (100 points) – 25% of final grade Week Four Examination (100 points) – 30% of final grade

Grading: A final course score of 85 points (85 percent) is required for successful completion of this course. This score is computed by combining the scores from the four (4) weekly examinations.

HAZARDOUS MATERIAL COORDINATOR

Course Length: 4 days (32 hours)

Prerequisite Supply & Configuration Management

Courses and Skills: Basic computer skills

Target Groups: Assistant Storekeeper, YN/SK, JR SUPPO, SUPPO

Topics: Pollution Prevention

HMC&M Program

Hazardous Material Information Resource System (HMIRS)

Hazardous Communication Standard (HAZCOM)

Hazardous Minimization Procedures (HAZMIN)

Hazardous Material Terminology and Symbols

Material Safety Data Sheets

HAZMAT Labeling

HAZMAT Procurement and Receipt

HAZMAT Inventory Management and Shelf Life

HAZMAT Material Handling, Use, and Disposal

HAZMAT Emergencies and Responses

Format: Mainly lecture with limited computer practice

Tests: One Final Written Examination (100 points)

Grading: A minimum final score of 85 points (85 percent) on the Final Written

Examination is required for successful completion of this course.

ShipCLIP 4.0.4

Course Length: 8 days (64 hours)

Prerequisite SK Basic or Supply & Configuration Management or Military equivalent

Courses and Skills: Ability to perform general shipboard Supply functions using ShipCLIP Moderate to good computer skills

Target Groups: ASK (that meets the Prerequisites), YN/SK, JR SUPPO, SUPPO

Topics: Supply and Configuration Data Retrieval

Ship and User Maintenance

OPTAR Allocation and Fund Codes

Stock Records and Initial Orders

Material Requests and Issues Reports

MILSTRIP and Receipts

Open Purchases, Purchase Cards, and Port Services

Commodities

Inventories and Surveys

Configuration Feedback

Reports

Computer Time: 85% of course

Tests: One Final Comprehensive Performance Examination (100 points)

Grading: A minimum final score of 85 points (85 percent) on the Final

Comprehensive Performance Examination is required for successful completion of this course.

COMBAT LOGISTICS FORCE (CLF) MODULE

Course Length: 5 days (40 hours)

Prerequisite Supply & Configuration Management Courses and Skills: ShipCLIP 4.0.3

Moderate to good computer skills

Target Groups: SUPPO, JR SUPPO, YN/SK, Assistant Storekeeper

Topics: CLF Dashboard Familiarization

CLF Module Administration

Events Management

Replenishment: Requisitions and Receipts

Expenditure of Materials

Inventory Management

Forms/Reports and Queries

Change Notices

Event Manual Processing

Computer Time: 30 hours

Tests: One Comprehensive Performance Examination (100 points)

Grading: Minimum of 85 points on the Comprehensive Performance Examination

Food Service Management-4

Course Length: 20 days (4 weeks)

Prerequisite Basic knowledge of Food Service Ops & manual record-keeping system Skills: Moderate to good computer skills

Target Groups: Chief Steward, Chief Cook, Steward/Cook, YN/SK, JR SUPPO, SUPPO

Topics: Food Service Publications

Menu Maintenance

Food Preparation Worksheet (NAVSUP 1090)

Food Item Request Issue Document (NAVSUP 1282)

General Mess Control Record (NAVSUP 338)

Ration Credits

Sale of Meals and Cash Deposits

Inventory Control/Subsistence Ledger (NAVSUP 335)

Procurement & Requisitioning

Receipts

Record of Receipts & Expenditures (NAVSUP 367)

Sales and Transfer of Subsistence

Surveys and Loss Without Survey

Cyclical and Relieving Inventories

General Mess Summary Document (NAVSUP 1359)

Record Closeouts and Returns

Relieving Afloat Procedures

Computer Time: 78% of course (Extensive automated exercises with manual overview)

Tests: Three Weekly Practical Performance Exams with Written Components

One 3-day (24-hour) Comprehensive Final Performance Examination

Grading: Two separate scores are required to successfully complete this course:

a. Minimum average academic score of 85 percent. This score is the average of the scores attained on the three weekly examinations.

b. Minimum performance score of 85 percent on a Comprehensive Final Performance Examination.

These two scores will not be combined to determine the course grade.

Failure to achieve a standalone score of 85 percent in each area (academic and performance) will result in a failing grade for the course.

Supply Skills Course

Course Length: 35 days (7 weeks)

Prerequisite Selected as a JR SUPPO from an external announcement

Course and Skills: Moderate to good computer skills

Target Groups: Externally hired JR SUPPO

Locations: Norfolk, VA Training Classroom

Topics: Appropriations and Accounting

Computer Time: 85% of course

Module 1: Supply and Configuration Management (SCM) An overall score of 85 percent is required for successful completion of this module. This score is computed by averaging the scores on the two written examinations and the final comprehensive performance examination. (Topics contained on SCM page.)

Module 2: Combat Logistics Force Module (CLF) A score of 85 percent on a final comprehensive examination is required. This score is computed by adding the scores on the written and performance components of the final comprehensive examination. (Topics contained on CLF Module page.)

Module 3: Food Service Management (FSM-4)

An overall score of 85 percent is required for successful completion of this module. This score is computed by averaging the scores on the two written examinations and the final comprehensive performance examination. (Topics contained on FSM page.)

Module 4: Hazardous Material Coordinator (HMC)

A score of 85 percent is required. This is the score on the final comprehensive written examination. (Topics contained on Hazardous Material Coordinator page.)

Final Comprehensive Examination: This open book written examination covers all four modules. A minimum score of 85 percent is required to pass this examination.

Grading: A final course score of 85 points (85 percent) is required for successful completion of each module of this course. A score of 85 must be earned on each section and the final exam in order to receive full course credit.

Healthy Heart Training (Shipboard)

Prerequisite Courses and PM-1/PM-4 Government Owned, Government Operated Ship

Skills:

Target Group: Entire Steward Division of a PM-1/PM-4 Government Owned, Government Operated Ship

Location: Onboard any PM-1/PM-4 Government Owned, Government Operated

Ship

Topics: Introduction to Healthy Heart Workshop

Nutrition and Healthy Eating Healthy Heart Menu Preparation Healthy Baking Techniques Salad Preparation Legume, Vegetable, and Grain Preparation Meat, Poultry, and Fish Preparation Healthy Soups and Sauces

Hours in Galley: 38

Tests: N/A

Grading: N/A

Introduction to Food Service

Prerequisite Competent in English language Skills: Good reading and math skills

Target Group: All MSC Food Service Personnel

Location: Navy Food Management Team Classroom

FISC Building W-143, Naval Base, Norfolk, VA

Topics: ServSafe:

Food Safety and Sanitation

Food-Borne Illnesses and Personal Hygiene

Purchasing, Receiving, and Storing Food

Preparing, Cooking, and Serving Food

HACCP System

Sanitation Methods and Procedures

Food Safety Requirements

Basic Measurements and Conversions

Recipe Analysis and Conversions

Galley Equipment and Utensils

Salad Bar Preparation and Presentation

Hours in Galley: 6

Tests: One Final Written Examination (100 points)

Grading: Two separate scores are required to successfully complete this course:

a. Minimum of 85 points on the Final Written Examination, and

b. *Minimum of 80 points (out of 100) for the course

*Points are deducted for being absent, late, and failing to complete homework, participate in galley work and clean-up, and complete projects

Basic Culinary Techniques

Course Length: 10 days (80 hours)

Prerequisite Intro to Food Service (for all except Chief Cooks) Courses and Competent in English language

Skills: Good reading and math skills

Target Groups: Assistant Cook, 2nd Cook, Cook-Baker, Chief Cook, Steward Cook, Chief

Steward, and Supply Utilitymen who meet prerequisites and who are recommended by a Supply Officer, Chief Steward, Placement Officer, or

MSFSC N41

Topics: Basic Measurements and Culinary Terms

Principles of Healthy Cooking Healthy Cooking Methods and Techniques Recipe Conversions Food Preparation Worksheet (NAVSUP Form 1090)

Food Item Request/Issue Document (NAVSUP Form 1282)

Knife Skills

Basic Meat Cuts Nutrition Baking Recipes and Methods Menu Management Sanitation and Safety Plastic and Solid Waste Disposal in Maritime Environment

Hours in Galley: 43

Tests: One Mid-Term Examination (50 points)

One Practical Examination (150 points) One Final Written Examination (100 points)

a. Combined minimum score of 213 points (85 percent) on the Final

Written Examination and the Practical Performance Examination

b. *Minimum course score of 240 points (80 percent) homework, participate in galley work, clean up, and assigned projects

Advanced Culinary Techniques

Prerequisite Intro to Food Service (for all except Chief Cooks) Courses and Basic Culinary Techniques

Skills: Competent in English language Good reading and math skills

Target Group: Assistant Cook, 2nd Cook, Cook-Baker, Chief Cook, Steward Cook, Chief Steward, and Supply Utilitymen who meet prerequisites and are recommended by a SUPPO, Chief Steward, or Placement Officer

Topics: Measurements and Terminology

Analysis and Conversion of Standard Recipes

Food Preparation Worksheet (NAVSUP Form 1090)

Food Item Request/Issue Document (NAVSUP Form 1282)

Baking Methods and Techniques

Advanced Cooking Methods and Techniques

Sanitation and Safety

Nutrition in Menu Planning

Truth in Menu Management

Recipe Writing

Menu Writing

Receipt, Inspection, and Stowage of Subsistence

Plastic and Solid Waste Disposal in Maritime Environment

Hours in Galley: 31

Tests: One Mid-Term Examination (50 points)

One Practical Examination (150 points)

a. Combined minimum score of 213 points (85 percent) on the Final

Written Examination and the Practical Performance Examination

b. *Minimum course score of 240 points (80 percent) homework, participate in galley work and clean-up, and complete projects

Baking Methods and Techniques

Prerequisite Basic Culinary Techniques or Military equivalent of course or equivalent Courses and Skills: Culinary Institute of America course

Minimum 6 months experience in producing bakeshop products

Working knowledge of measurements, recipe conversions, and the function of ingredients used in the baking process

Ability to use baking scales and other baking equipment

Familiar with daily requisitioning of food items to support bakery assignments

Target Groups: Assistant Cook, 3rd Cook, 2nd Cook, 2nd Cook-Baker, Cook-Baker, Night

Cook-Baker

Location: Navy Food Management Team Classroom

FISC Building W-143, Naval Base, Norfolk, VA

Topics: BAKESHOP FUNDAMENTALS: Measurements and Conversions, Sanitation and Safety, Baking Ingredients, Mixing and Baking Processes, Tools and Equipment, and Dietary Concerns

BASIC DOUGHS: Yeast Doughs, Quick Breads, and Breakfast Breads and Pastries

DESSERTS: Cookies, Pies, and Cakes and Frostings

ADVANCED TECHNIQUES: Cake Decorating, Dessert Sauces, Fruit Desserts, and Low-Fat Desserts

Hours in Galley: 53

Tests: Four Quizzes (40 points)

One Mid-Term Examination (50 points) Three Practical Examinations (210 points)

a. Combined minimum score of 264 points (out of 310) on the three

Practical Exams and the Final Written Exam, and

b. *Minimum of 320 points (out of 400) for the course homework, participate in galley work, clean-up, and assigned projects

ShipboardCulinary Training Course

Prerequisite Courses and Winner of the Captain David M. Cook Award

Skills:

Target Group: Entire Steward Division the four winners of the Captain David M. Cook

Award

Location: Onboard the four winners of the Captain David m. Cook Award

Topics: Basic Nutrition Review

Hands-on Food Preparation Techniques Menu Planning/Management/Review Healthy Recipes Sanitation/Safety Procurement Requirements.

Hours in Galley: 37

Tests: N/A

Grading: N/A

ATTACHMENT 2

MILITARY SEALIFT COMMAND

SUPPLY & FOOD SERVICE

TRAINING COURSE SCHEDULE

FY15

NUMBER DATES TITLE INSTRUCTOR/S LOCATION DAYS WEEKS

15-1 10/6-10/10 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

15-2 10/6-10/10 COMBAT LOGISTIC FORCE

(CLF) MODULE

J. GEHRLICH NORFOLK, VA 5 1

15-3 10/6-10/24* STOREKEEPER BASIC T. BECK SAN DIEGO, CA 19 4

15-4 10/14-10/17 HAZMAT K. WHITE NORFOLK, VA 4 1

15-5 10/14-10/24* BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 9 2

15-6 10/27-11/7 BAKING METHODS AND

TECHNIQUES

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

15-7 10/27-11/21* SUPPLY CONFIGURATION

MANAGEMENT

A. GILLIAM NORFOLK, VA 19 4

15-8 10/27-11/21* FOOD SERVICE

MANAGEMENT

J. GEHRLICH SAN DIEGO, CA 19 4

15-9 1/12-1/16 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

15-10 1/12-1/30* STOREKEEPER BASIC J. LINGARD SAN DIEGO, CA 19 4

15-11 1/20-1/23 HAZMAT J. GEHRLICH NORFOLK, VA 4 1

15-12 1/20-1/30* BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 9 2

15-13 1/26-1/30 COMBAT LOGISTIC FORCE

(CLF) MODULE

J.GEHRLICH NORFOLK, VA 5 1

15-14 2/2/-2/13 ADVANCED CULINARY

COURSE

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

15-15 2/2-2/27* FOOD SERVICE

MANAGEMENT

K. WHITE NORFOLK, VA 19 4

15-16 2/23-3/20 SUPPLY CONFIGURATION

MANAGEMENT

J. LINGARD SAN DIEGO, CA 20 4

15-17 3/16-4/3 STOREKEEPER BASIC T. BECK NORFOLK, VA 15 3

15-18 3/23-3/27 COMBAT LOGISTIC FORCE

(CLF) MODULE

J.GEHRLICH SAN DIEGO, CA 5 1

15-19 3/30-4/2 HAZMAT J. GEHRLICH SAN DIEGO, CA 4 1

15-20 4/6-4/10 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

15-21 4/6-5/1 SUPPLY CONFIGURATION

MANAGEMENT

A. GILLIAM NORFOLK, VA 20 4

15-22 4/6-5/1 FOOD SERVICE

MANAGEMENT

K. WHITE SAN DIEGO, CA 20 4

15-23 4/13-4/24 BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

15-24 4/27-5/8 BAKING METHODS AND

TECHNIQUES

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

15-25 5/4-5/8 COMBAT LOGISTIC FORCE

(CLF) MODULE

J.GEHRLICH NORFOLK, VA 5 1

15-26 5/11-5/14 HAZMAT K. WHITE NORFOLK, VA 4 1

15-27 5/18-6/5* STOREKEEPER BASIC A. GILLIAM SAN DIEGO, CA 14 3

15-28 6/1-6/26 FOOD SERVICE

MANAGEMENT

K. WHITE NORFOLK, VA 20 4

15-29 6/8-7/2* SUPPLY CONFIGURATION

MANAGEMENT

T. BECK SAN DIEGO, CA 19 4

15-30 7/6-7/10 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

15-31 7/6-7/10 COMBAT LOGISTIC FORCE

(CLF) MODULE

J. GEHRLICH SAN DIEGO, CA 5 1

15-32 7/13-7/16 HAZMAT J. GEHRLICH SAN DIEGO, CA 4 1

15-33 7/13-7/24 BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 1

15-34 7/13-7/31 STOREKEEPER BASIC A. GILLIAM NORFOLK, VA 15 3

15-35 7/20-8/14 FOOD SERVICE

MANAGEMENT

J. GEHRLICH SAN DIEGO, CA 20 4

15-36 7/27-8/7 ADVANCED CULINARY

COURSE

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 1

15-37 8/3-8/28 SUPPLY CONFIGURATION

MANAGEMENT

T. BECK NORFOLK, VA 20 4

15-38 8/31-9/4 COMBAT LOGISTIC FORCE

(CLF) MODULE

A. GILLIAM NORFOLK, VA 5 1

15-39 9/8-9/11 HAZMAT K. WHITE NORFOLK, VA 4 1

15-40 9/14-9/18 COMBAT LOGISTIC FORCE

(CLF) MODULE

T. BECK NORFOLK, VA 5 1

SUPPLY COURSES NORFOLK (BLACK) | SUPPLY COURSES SAN DIEGO (GREEN) | CULINARY COURSES (BLUE)

* INDICATES HOLIDAY | (Red date Indicates first class day is the Holiday)

FY16

NUMBER DATES TITLE INSTRUCTOR/S LOCATION DAYS WEEKS

16-1 10/5-10/23* STOREKEEPER BASIC LOGISTICS INSTRUCTOR NORFOLK, VA 14 3

16-2 10/5-10/9 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGISTICS INSTRUCTOR SAN DIEGO, CA 5 1

16-3 10/5-10/9 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

16-4 10/12-10/23* BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 9 2

16-5 10/13-10/16 HAZMAT LOGISTICS INSTRUCTOR SAN DIEGO, CA 4 1

16-6 10/19-10/23 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGISTICS INSTRUCTOR SAN DIEGO, CA 5 1

16-7 10/26-11/20* FOOD SERVICE MANAGEMENT LOGISTICS INSTRUCTOR NORFOLK, VA 19 4

16-8 10/26-11/20* SUPPLY CONFIGURATION

MANAGEMENT

LOGISTICS INSTRUCTOR SAN DIEGO, CA 19 4

16-9 10/26-11/6 BAKING METHODS AND

TECHNIQUES

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

16-10 1/11-1/15 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGISTICS INSTRUCTOR NORFOLK, VA 5 1

16-11 1/11-1/15 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

16-12 1/18-1/29* BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 9 2

16-13 1/19-1/22 HAZMAT LOGISTICS INSTRUCTOR NORFOLK, VA 4 1

16-14 1/25-2/12 STOREKEEPER BASIC LOGISTICS INSTRUCTOR SAN DIEGO, CA 15 3

16-15 2/1-2/12 ADVANCED CULINARY

COURSE

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

16-16 2/1-2/26* FOOD SERVICE

MANAGEMENT

LOGISTICS INSTRUCTOR NORFOLK, VA 19 4

16-17 2/15-3/11* SUPPLY CONFIGURATION

MANAGEMENT

LOGISTICS INSTRUCTOR SAN DIEGO, CA 19 4

16-18 3/14-4/1 STOREKEEPER BASIC LOGISTICS INSTRUCTOR NORFOLK, VA 15 3

16-19 3/14-3/18 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGISTICS INSTRUCTOR SAN DIEGO, CA 5 1

16-20 3/21-3/24 HAZMAT LOGISTICS INSTRUCTOR SAN DIEGO, CA 4 1

16-21 4/4-4/29 SUPPLY CONFIGURATION

LOGISTICS INSTRUCTOR NORFOLK, VA 20 4

16-22 4/4-4/29 FOOD SERVICE

MANAGEMENT

LOGISTICS INSTRUCTOR SAN DIEGO, CA 20 4

16-23 4/4-4/8 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 5 1

16-24 4/11-4/22 BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 10 2

16-25 4/25-5/6 BAKING METHODS AND

TECHNIQUES

CULINARY CHEF

INSTRUCTORS

NORFOLK, VA 10 2

16-26 5/2-5/5 HAZMAT LOGISTICS INSTRUCTOR NORFOLK, VA 4 1

16-27 5/9-5/13 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGISTICS INSTRUCTOR NORFOLK, VA 5 1

16-28 5/16-6/3* STOREKEEPER BASIC LOGISTICS INSTRUCTOR SAN DIEGO, CA 14 3

16-29 6/6-7/1 FOOD SERVICE

MANAGEMENT

LOGISTICS INSTRUCTOR NORFOLK, VA 20 4

16-30 6/6-7/1 SUPPLY CONFIGURATION

LOGISTICS INSTRUCTOR SAN DIEGO, CA 20 4

16-31 7/5-7/8 HAZMAT LOGISTICS INSTRUCTOR SAN DIEGO, CA 4 1

16-32 7/11-7/15 INTRODUCTION TO FOOD

SERVICE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 4 1

16-33 7/11-7/15 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGICSTICS INSTRUCTOR SAN DIEGO, CA 5 1

16-34 7/18-7/29 BASIC CULINARY COURSE CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 10 2

16-35 7/25-8/12 STOREKEEPER BASIC LOGICSTICS INSTRUCTOR NORFOLK, VA 15 3

16-36 8/1-8/12 ADVANCED CULINARY

COURSE

CULINARY CHEF

INSTRUCTOR

NORFOLK, VA 10 2

16-37 8/8-9/2 FOOD SERVICE

MANAGEMENT

LOGICSTICS INSTRUCTOR SAN DIEGO, CA 20 4

16-38 8/15-9/9* SUPPLY CONFIGURATION

MANAGEMENT

LOGICSTICS INSTRUCTOR NORFOLK, VA 19 4

16-39 9/12-9/16 COMBAT LOGISTIC FORCE

(CLF) MODULE

LOGICSTICS INSTRUCTOR NORFOLK, VA 5 1

16-40 9/19-9/22 HAZMAT LOGICSTICS INSTRUCTOR NORFOLK, VA 4 1

SUPPLY COURSES NORFOLK (BLACK) | SUPPLY COURSES SAN DIEGO (GREEN) | CULINARY COURSES (BLUE)

* INDICATES HOLIDAY | (Red date Indicates first class day is the Holiday)

ATTACHMENT 3

Equipment Available for Contractor Use

Consumable Item Qty. in stock‐ May

Qty. In Stock ‐ Aug. ‐ Storage

Qty in stock May

‐ Storage At Office ‐ May

White Aprons 22 19 9

Small smocks 18 13 9

Medium Smocks 15 31 15

Large Smocks 38 34 30

XL Smocks 11 5 9

2XL Smocks 2 15 13

3XL Smocks 7 8 8

David Cook Blue

Aprons

24 33 33

White Hats 50 78 70

Blue 3" Binders 9 boxes 9 boxes 2

Black 1.5" Binders 60 16

ServSafe Books 3 boxes 2 boxes 1 box

Prof Cooking Books 5 boxes 2 boxes 0 74

Prof. Baking 33 books 15 0 28

Calculators approx. 100 85 30 12

Big Knife Sets 8 None at Storage 0

Blue Knife Sets 13 13 12

Garde Manger Sets 16 13 12

3.5" Paring Knife 4

12" Sharpener 11

8" Chef Knife 8

10" Chef Knife 2

6" Boning/Filet Knife 1

8" Boning/Filet Knife 8

10" Boning/Filet Knife 4

10" Shears 1

Thermometers 732 (61 sets of 12) A p p r o x

S a m e

1 full box + 21 sets of 12

Spreaders 5 4

Peelers 15 11

Mechanical Pencils 5

2" Binders 4

Blue Report Covers 4 boxes + 6

ATTACHMENT 4

MILITARY SEALIFT COMMAND

PERFORMANCE ASSESSMENT PLAN

(PAP)

Educational and Training Support for

MSC Supply & Food Service CIVMAR Personnel

1.0 INTRODUCTION:

This Performance Assessment Plan (PAP) has been developed to comply with the Federal Acquisition

Regulation (FAR) Subpart 37.6 – Performance Based Contracting. FAR 37.602-2 states that agencies shall develop surveillance plans that recognize the responsibility of the contractor to carry out its quality obligations and shall contain measurable performance standards so that the Government receives the quality of the services called for in the contract.

This PAP is designed to define the performance management approach, define roles and responsibilities, define methodologies used to monitor and evaluate contractor’s performance and define the performance standards from which the contractor will be measured.

2.0 IDENTIFICATION OF WORK TO BE PERFORMED:

The Contractor support is required to provide an effective, accessible, responsive and high-quality training program to maintain and increase the professional knowledge and skills of civil-service merchant mariners. The

Contractor will provide educational support services for the professional development of up to 700 Civil Service

Mariners (CIVMARS) and other merchant mariners, as designated, both afloat and ashore. The Contractor shall provide educational and related services, including course instruction and administration, and curricula design, development, and modification. The Contractor shall provide the personnel, organization, and administrative control necessary to ensure that the services performed meet all requirements specified.

3.0 PERFORMANCE MANAGEMENT APPROACH:

The Contractor’s internal quality control system will set forth the staffing and procedures for self inspecting the quality, timeliness, customer satisfaction and other performance requirements in the Performance Work

Statement and issued task orders.

The purpose of the (PAP) is to provide guidelines and procedures by which the Contractor’s performance will be evaluated and assessed. The PAP is intended to be a “living” document that will be revised or modified as circumstances warrant, and is therefore provided for information only. The PAP is based on the premise that the Contractor is responsible for quality assurance in the performance of its work, but it is the Government’s responsibility to periodically ensure they are receiving the work that was contracted for.

4.0 ROLES AND RESPONSIBILITIES:

Contracting Officer: Responsible for monitoring contract compliance, performing contract administration and resolving any differences between the observations documented by the Contracting Officer’s Representative

(COR) and the Contractor’s performance.

Contracting Officer’s Representative (COR): The primary technically oriented representative assigned to monitor contract performance. The COR is responsible for providing technical direction to the contractor and will perform the final inspection and acceptance of all deliverables under the contract. The COR will also have the responsibility of performing periodic sampling and documenting customer feedback.

5.0 METHODOLOGIES TO MONITOR PERFORMANCE:

In an effort to minimize the contract administration burden, simplified methods of surveillance techniques shall be used by the Government to evaluate contractor performance. The primary methods of surveillance are customer input / feedback. Customer feedback may be obtained either from the results of the formal customer satisfaction surveys (Attachment B) or from random customer complaints.

Customer complaints, to be considered valid, must set forth in writing the detailed nature of the complaint, and must be certified by the COR. The complaint will then be forwarded to the Contracting Officer for review. If the

Contracting Officer determines that the complaint is valid, the Contractor will be formally notified in writing. The

Contractor will have 5 business days to formulate a response detailing the actions taken to remedy the complaint filed.

6.0 DOCUMENTATION:

The COR shall maintain copies of all reports, evaluations, recommendations and any actions related to the

Government’s performance of the performance assessment function in the COR file for this contract. All records shall be maintained for the life of this contract.

7.0 ATTACHMENTS:

Attachment A – Required Performance Metrics

Attachment B – Performance Evaluation Survey

ATTACHMENT A

REQUIRED PERFORMANCE METRICS:

Performance Objective Performance Standard Performance

Indicator Incentive (Negative)

Full schedule of logistics and food service courses available to CIVMARs

Schedule recommendation available for COR review by August 31 of each year of contract performance

Zero downtime or canceled courses

$500.00 penalty for each week schedule recommendation is not ready for COR review not to exceed

$2,000.00 New or revised course curriculum development

Developed in compliance with Chief of Naval

Education and Training

(CNET), MILSTD 1379D,

NAVEDTRA 135 and

NAVEDTRA Series 130 manuals

New or revised courses are completed within agreed upon timeframe.

$500.00 penalty for each week new or revised course is not available for COR review not to exceed

$2,000.00.

Deliverables comply with contractual requirements Compliant with PWS requirements Deliverables are accurate and complete $200.00 per each identified inaccuracy or omission not to exceed $1,000.00;

Final deliverables not corrected within 5 days shall be considered nonconforming.

Timeliness of Deliverables

Deliverables shall be submitted in accordance with the delivery schedule

100% of the deliverables are submitted on time.

$400.00 for every one

(1) business days late, up to a maximum of

$2,000.00.

Notwithstanding the foregoing, the

Contractor may be terminated for cause if deliverables are not provided by the due date.

SATISFACTORY UNSATISFACTORY

ATTACHMENT

B

CONTRACTOR PERFORMANCE EVALUATION SURVEY (TO BE COMPLETED BY

COR)

SERVICE (Please include a description of the service being provided in the box below):

CONTRACT # / SURVEY PERIOD:

Please provide ratings and comments regarding the Contractor’s performance in each area below using the following ratings:

OVERALL RATING

Please provide an overall rating of the contractor’s performance:

a.) Quality of Product or Service:

b.) Timeliness (Deliverables were met in accordance with the contract schedule):

c.) Customer Satisfaction

ADDITIONAL COMMENTS:

Signed:

ATTACHMENT 5

Non-Disclosure Agreement

Individual

Contract No. _____________

In providing services to Military Sealift Command under Contract No. _________________, I understand that I may have access to sensitive United States Government information. I understand that the unauthorized release of such information would be injurious to the interests of the United States. Additionally, I understand that access to this information is a privilege granted under a contractual agreement between my employer, ____________, and the

Government, and is subject to all the terms and conditions of that agreement. I understand that this access may be withdrawn at any time. Violation of the terms of this Agreement may adversely affect my employer’s contract with the Government and may result in the termination of my employment under the contract. Furthermore, I understand that the unauthorized release of the information described above may subject me to criminal and civil penalties.

This is to certify that I understand the need for safeguarding any and all sensitive information that I will have access to, authorized or otherwise, in support of Contract No. ______________. I acknowledge awareness of the sensitivity of such information and certify that I will protect the confidentiality of all such material in my possession or that I may be exposed to. I will not divulge, discuss or otherwise reveal information to anyone within _[name of employer]_ or any other entity, private or governmental, not authorized access to such information without the express written approval of the Contracting Officer.

I understand that I may have access to proprietary and sight sensitive information. I fully understand that such information must be protected in accordance with 41 U.S.C. Section 423 and 18 U.S. Code Section 1905. I agree:

a. To use any and all proprietary information to which I am given access ONLY for

Government purposes under the referenced contract. I will not share the information with others unless I have received prior clearance from the Contracting Officer.

b. Not to use such information for any non-contractual purposes, including but not limited to, the preparation of bids or proposals, or the development or execution of other business or commercial ventures.

c. To store the information in such a manner as to prevent inadvertent disclosure or release to individuals who have not been authorized access to it.

In the event that I release any of the information described above or become aware that such information has been released, I agree to so notify the Contracting Officer as soon as practicable.

The notification shall describe the circumstances and content of the release. I also agree to provide similar notification should any unauthorized governmental entity, business organization, or individual person request any of the information described above.

I understand that the terms of this Agreement shall not apply to information publicly disclosed by Military Sealift Command, information available to the general public through independent sources, information previously known to me, the release of which is not otherwise restricted, or information required to be publicly disclosed by law or a court of competent jurisdiction.

I agree that this obligation shall continue both during the period of my services and thereafter.

Each term of this Agreement is severable. If a court should find any provision of this Agreement to be unenforceable, all other terms shall remain in full force and effect.

Signature:___________________________

Printed Name:________________________

Company:___________________________

Date:_______________________________

PERFORMANCE WORK STATEMENT

1.0 Background: Military Sealift Command (MSC) is owner and operator of more than fifty (50) civilian-mariner (CIVMAR) manned ships and is responsible for ensuring the operational readiness of its ships throughout their active service period. Each shipboard supply department plays an important role in overall MSC ship operation and provides key services, including supply and configuration management, combat logistics, food and hotel/laundry operations. To a great degree, MSC’s ability to successfully execute its mission is dependent on effective and timely training of shipboard and food service personnel.

2.0 Scope: The Contractor shall provide an effective, accessible, responsive and high-quality training program to maintain and increase the professional knowledge and skills of civil-service merchant mariners. The Contractor will provide educational support services for the professional development of up to 700 Civil Service Mariners (CIVMARS) and other merchant mariners, as designated, both afloat and ashore. The Contractor shall provide educational and related services, including course instruction and administration, and curricula design, development, and modification. The Contractor shall provide the personnel, organization, and administrative control necessary to ensure that the services performed meet all requirements specified.

3.0 Performance Period:

Period Period Dates Period Length

Base Period 01 October 2015—30 September 2016 One (1) Year

Option Period One 01 October 2016—30 September 2017 One (1) Year

Option Period Two 01 October 2017—30 September 2018 One (1) Year

Option Period Three 01 October 2018—30 September 2019 One (1) Year

Option Period Four 01 October 2019—30 September 2020 One (1) Year

4.0 Course Instruction: The Contractor shall provide 88 weeks’ worth of instruction and associated administrative support per contract performance period to teach and administer the Government provided curriculum for courses described below. A basic curriculum for each class is provided herein as Attachment 01. Attachment 02 provides a draft schedule for the Base Period, which is subject to change. For option years, the Government will provide the Contractor with the required number of offerings per class, and the Contractor will propose the Master Training Schedule in accordance with Section 15.7 below.

All courses will be administered as individual courses or as a sequential series of courses as identified by MSC. All class or reference materials used in course instruction shall be provided to each student on a CD-ROM upon completion of the course.

4.1 Supply/Logistics Scheduled Course Instruction and Related Administration: The Contractor shall provide one (1) Senior Logistics Instructor and three (3) instructors to teach and perform administrative duties for the Supply/Logistics classes listed below. Class size will range up to 10-12 students depending on the course.

4.1.1 Storekeeper Basic: This 15-day course teaches basic supply principles.

4.1.2 Supply/Configuration Management: This 20-day course teaches supply and configuration management principles.

4.1.3 Hazardous Material Coordinator: This 4-day course teaches the Hazardous Material

Control and Management (HMC&M) program as outlined in Office of the Chief of Naval

Operations (OPNAV) and Commanding Officer, Military Sealift Command’s Ship’s Maintenance System (SMS) Instructions.

4.1.4 Shipboard Configuration and Logistics Information Program (ShipCLIP): This 8-day course is a hands-on, computer based course in which students learn to use ShipCLIP to perform daily supply functions. ShipCLIP runs aboard each vessel and provides shipboard engineering and supply personnel with a ship specific reference tool for retrieval of critical configuration, logistics, inventory and technical information.

4.1.5 Combat Logistics Force Module: This 5-day course teaches an inventory and financial module within ShipCLIP used for event processing, requirements processing, and day-to-day receipt and issue transactions for Navy Working Capital Fund (NWCF)/Defense Working Capital

Fund (DWCF) Cargo commodities.

4.1.6 Food Service Management: This 20-day course is a hands-on and computer course (20% lecture/80% lab) that teaches how to utilize the automated Food Service Management (FSM) system.

4.1.7 Supply Skills Course: This 35-day course is targeted at newly hired employees in the rating of Junior Supply Officer from US Navy, Merchant Marine Academies, or Commercial

Industry that incorporates all areas of supply management.

4.2 Food Service Scheduled Course Instruction and Related Administration: The Contractor shall provide two (2) Certified Executive Chef instructors and one (1) Registered Dietician to teach and perform related administrative duties for the Food Service courses listed below. Class size will range from 8-10 students depending on course.

4.2.1 Healthy Heart Training (Shipboard): The Contractor’s Executive Chefs shall provide Healthy Heart Training based on a ship-specific curriculum to be provided by the Contracting

Officer Representative (COR) thirty (30) days prior to course execution. This training will be hands-on healthy cooking training with food service management and food production staff onboard all classes of CIVMAR-operated vessels worldwide. Healthy Heart training/shipboard visits will be identified and coordinated through the COR.

4.2.2 Introduction to Food Service: This 5-day course emphasizes food safety, sanitation, and recipe measurements and conversions. It also addresses the use of galley equipment, cooking utensils, knife handling skills, and salad bar preparation and presentation.

4.2.3 Basic Culinary Course: This 10-day course emphasizes hands-on food preparation methods and techniques.

4.2.4 Advanced Culinary Course: This 10-day course emphasizes food service management procedures.

4.2.5 Baking Methods and Techniques: This 10-day course is designed to teach hands-on baking methods and techniques with the four primary subject areas being bakeshop fundamentals, basic dough, desserts, and advanced techniques.

4.2.6 Shipboard Culinary Training Course: This 5-day course is a combination of basic nutrition and hands-on food preparation techniques designed to incorporate menu planning, menu management, healthy recipes, sanitation, safety, procurement requirements, and quality customer service. This course provides managers and cooks the opportunity to implement these procedures, methods, and techniques under the guidance of Certified Executive Chefs and Dietician provided by the Contractor. The course is provided onboard to the four (4) vessels who are winners of the yearly Captain David M. Cook Award. If a winning ship declines the training, the Government reserves the right to name another ship to receive the training.

4.3 Non-Scheduled Course Instruction (“Surge”) Courses: The Contractor shall provide up to an additional ten (10) weeks of Surge courses. These are defined as currently established courses identified in Section 4.1 and 4.2. Courses will be taught in either MSC-supplied classrooms sites or alternate training classroom identified by MSC (Shipboard/CONUS/OCONUS). The COR will provide the Contractor notification of any Surge requirements in writing or verbally at least fifteen

(15) days prior to course commencement.

Payment for Surge instruction will be made on per-week basis to include sufficient personnel for instruction of course. The Contractor will only be reimbursed for surge efforts approved and utilized during the contract period. Travel will be reimbursed in accordance with Section 22.0 below.

4.4 Captain David M. Cook Award: The Contractor’s Project Manager shall assist with the site visit, coordination, display, and presentation to support the yearly Captain David M. Cook Food Service Award winners from the CIVMAR-operated fleet. The Contractor may propose to bring up to two (2) additional personnel to this event which is subject to COR approval. Travel will be reimbursed in accordance with Section 22.0 below.

5.0 Course Materials: The Contractor shall be required to provide the course material required for classes outlined in Section 4.1 and Section 4.2. Course materials are defined as any items or service, excluding course instruction and Equipment Available for Contractor Use as outlined in Section 16.0, necessary for the execution of course instruction including, but not limited to, textbooks, study guides, handouts, workbooks, computer-assisted instructional materials, reproduction, shipping to and from the course location, specialized clothing, supplies, and food required to prepare and present all courses. The Contractor will be reimbursed at actual cost for materials to support all training courses;

no overhead or G&A shall be added.

6.0 Course/Training Facilities: MSC has fully outfitted classroom/instructor office space allocated for logistics and food service training within the MSC organization or through a Memorandum of

Agreement (MOA). The Government will provide these facilities for the classroom/hands-on training identified above. The facility will be determined by the type of training being provided and will correspond to one of the following locations:

• MSC Training Classroom & Office Space, Building SP312, Norfolk, VA

• MSC Training Classroom, Building 215 Pt Loma, San Diego, CA

• Navy Food Management Team Facility, Building W143/6, Naval Base, Norfolk, VA

• Onboard MSC CIVMAR-operated vessels (at port and underway) The Contractor shall make maximum use of MSC outfitted facilities to administer all scheduled training. In the unlikely event that the facility becomes unavailable, the COR will notify the

Contractor prior to commencement of the course, verbally or in writing. Upon request, the Contractor shall submit a quote to provide a commercial facility that is comparable to the government facilities used for Supply/Logistics courses. The proposed facility shall be within twenty (20) miles of the

Government provided facilities listed above.

7.0 Scheduling of Training: The Contractor shall be responsible to liaison with MSC N1 Supply

Training Coordinator, who is responsible for receiving requests and scheduling training for all

CIVMAR personnel, to obtain student enrollment information of individuals attending classes. The Contractor is responsible for providing this information to instructors prior to the start of all courses.

MSC uses an automated Human Resources Management System (HRMS) system to record competencies for CIVMARS upon completion of training courses. This system is web-based and course completion shall be completed by Contractor. MSC shall set-up and train Contractor personnel on the use of this system. The Contractor will be reimbursed for travel only, in accordance with Section 22.0 below.

8.0 Material Review & Updates: The Contractor shall be responsible for a yearly review of course material for subject matter coverage, currency, and to ensure that the material is appropriate for the student level. The Contractor will update materials required for the presentation of existing courses to ensure classes are up-to-date and reflect U.S. Navy and MSC policy/procedure. The Contractor shall provide the findings of the review in accordance with Section 15.7 below.

9.0 Curriculum Changes: All curriculum changes proposed by the Contractor to established courses listed in Sections 4.1 and 4.2 shall be accomplished using a Curriculum Change Request submitted to the COR, as specified in Section 15.6 below. Final approval of any changes will be made in writing by the COR. No curriculum changes shall be implemented without COR approval. Interim curriculum changes may be approved in writing by the COR.

10.0 New Curriculum Design and Development, and/or Modification: The Contractor will be responsible to design new courses, or new approaches to presenting existing courses, such as web-based training initiatives, CD-ROM Computer Based Courses, tablet training, or other distance learning methods. The Contractor shall adhere to standards set forth by the Chief of Naval Education and Training (CNET), specifically Military Standard (MILSTD) 1379D, NAVEDTRA 135 and the appropriate NAVEDTRA 130 series manual for the development of new courses.

The following are functions that the Contractor is required to perform when designing, developing, or modifying curricula:

• Preparation of a Program of Instruction (POI) for all classroom activities

• Incorporation of learning objectives

• Selection of academic media delivery system

• Design of appropriate presentation for course based on identified characteristics of student population.

• Determination of learning sequences and structures.

• All other design documentation required to develop a customized instructional system.

11.0 File Retention: Master copies of all approved curriculum and reference materials will be maintained at the Contractor’s main office or headquarters facility. The Contractor shall maintain legacy files of training courses and lists of personnel who have attended courses.

12.0 Instructor Workshop: The Contractor shall hold a yearly instructor workshop not to exceed three

(3) days for the purpose of gathering all the instructors from the Supply and Culinary disciplines and curriculum developers in efforts to improve and refine the training process, and review and update curriculum and policy/procedures. MSC personnel will participate in these workshops where they will provide updates on MSC Supply and Culinary initiatives. The workshops shall take place at the

Contractor’s facility, or other location determined by the COR. In the event that the workshop takes place at the Contractor’s facility, only travel will be reimbursed in accordance with Section 22.0 below. In the event that the workshop occurs at other than the Contractor’s facility, the Government will reimburse travel, shipping costs, and facilities cost (if applicable) in accordance with Section

22.0 below.

13.0 Training Support: The Contractor shall provide two (2) Training Support Analysts (TSAs) to support East Coast vessels and two (2) TSAs to support West Coast vessels in analyzing the effectiveness of training as evidenced through afloat food service operations. These personnel will be co-located in Government spaces in Norfolk, VA and San Diego, CA respectively. Support shall include:

13.1 Auditing food service records and returns

13.2 Reviewing cycle menus

13.3 Performing shipboard assessments and inspections

13.4 Provide worldwide support of Shipboard Material Assets Readiness Testing (SMART) as identified by MSC’s Engineering Directorate (N7). Travel will be reimbursed in accordance with

Section 22.0.

13.5 Monitoring performance metrics for all classes of CIVMAR-operated vessels

13.6 Reviewing proposed DoD, DoN, and MSC policy and procedural changes to identify potential impacts on food service training and fleet operations to the Government

13.7 Providing technical and system training to shipboard or shore food service personnel when deficiencies are discovered. This task also allows for the crews of each vessel to identify areas that are causing them concern and request technical assistance to identify the problem, provide the necessary corrective training, evaluate…