CACFP Culinary TrainerBid Documents

The Indiana Department of Education (IDOE) is seeking a CACFP Culinary Trainer to conduct three in-person, 2.5-hour training sessions for Early Childhood Education (ECE) Centers participating in the Child and Adult Care Food Program. The trainer will be responsible for delivering comprehensive culinary training across three Indiana regions (northern, central, and southern), with each session accommodating 15 participants. Specific deliverables include two hours of hands-on recipe preparation, culinary skills demonstration, and fruit and vegetable processing techniques, with an additional 30-minute Farm to ECE training component delivered by IDOE staff. The solicitation requires the successful vendor to procure all necessary training materials, including 45 cutting boards and 45 stainless steel 8" cutting knives, with a preference for 70 percent local food product sourcing. Key deadlines include a written questions submission deadline of January 21, 2026, at 3:00 PM ET, with IDOE responses due by January 28, 2026. Proposal submissions are due February 17, 2026, at 3:00 PM ET, with award notifications planned for March 10, 2026. Training sessions are scheduled to occur between March and August 2026, with final dates to be determined based on vendor availability.

The procurement opportunity includes specific provisions for minority and women's business enterprises (MWBE) and Indiana veteran-owned small business (IVOSB) subcontractor participation. Vendors must be registered with the Indiana Secretary of State and the Indiana Department of Administration Bidder Database prior to contract execution. Mandatory compliance certifications include drug-free workplace certification, nondiscrimination assurance, and Family Educational Rights and Privacy Act (FERPA) compliance. Pricing must remain firm and valid for a minimum of 180 days from award issuance, with payment processed via electronic funds transfer in arrears following state fiscal policies. While no specific budget range is explicitly stated, the vendor is responsible for covering all project-related costs, including food procurement and meeting all specified requirements. The contract does not specify a defined term or renewal options, and no information about incumbent vendors is provided in the solicitation documents. The successful vendor must demonstrate the capability to meet all technical and logistical requirements of conducting comprehensive culinary training across Indiana's ECE centers.