Mini desserts and international cuisine
Closed Pre-Solicitation Posted
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- Solicitation number
- M0026426P00LA16
- Agency
-
Marine Corps
Department of the Navy, Department of Defense
- Responses due
- Set-aside
- No set-aside
Opportunity facts
- NAICS code
- 611710 Educational Support Services
- Place of performance
- Washington Navy Yard, District of Columbia, United States
Notice details come from SAM.gov. Updated .
About this opportunity
The United States Marine Corps is issuing a Request for Information regarding culinary training procurement due August 20, 2026. The Marine Corps seeks a contractor to develop and deliver two specialized one-week intensive courses: a four-day Mini Desserts and Sweets program (32 hours) and a one-week International Cuisine program (40 hours), with the RFI serving as an advance market engagement opportunity rather than a binding solicitation.
Instruction must be delivered in a professional kitchen environment meeting modern equipment and food-safety standards. The contractor is responsible for curriculum design, ingredient procurement, daily lesson planning, student evaluation, and kitchen lab management across both courses. The Mini Desserts course focuses on high-quality, bite-sized pastry and confection production combining classroom theory with practical application. The International Cuisine course emphasizes regional ingredient identification, authentic preparation techniques, cultural context, proper plating, and global flavor profiles.
The instructor must hold at least Pro Chef Level I or Baking Level I certification, earned by completing required core courses with a grade of C or better. No set-aside applies. The solicitation vehicle, anticipated award value, period of performance, and quantity of courses or students are not specified in this RFI.
Notice text
The United Sytes marine corps is looking to procure continuing education classes in mini desserts and international cuisine.
THIS IS A REQUEST FOR INFORMATION
Tasks: The Contractor shall… 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.
- Develop and deliver a one-week (32 hours) training curriculum. The course will combine classroom instruction (theory) with practical kitchen application. The contractor is responsible for ingredient procurement, daily lesson planning, and student evaluation.
- 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.
- Design and execute a one-week (40 hours) course that covers regional ingredient identification, authentic preparation techniques, and proper plating. The contractor will manage the kitchen lab environment, ensure food safety standards, and evaluate student proficiency.
- Place of Performance: A highly functional, professional kitchen environment that blends modern equipment, safety standards, and hands-on-instruction.
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
Notice history
| Notice | Type | Posted |
|---|---|---|
| NOI culinary training | Special Notice | |
| This notice | Pre-Solicitation |
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