Inactive

Contractor shall host a hands-on fundamentals course, followed by a certification exam to verify and demonstrate learned knowledge, resulting in a culinary certification. The Contractor’s curriculum s... Contractor shall host a hands-on fundamentals course, followed by a certification exam to verify and demonstrate learned knowledge, resulting in a culinary certification. The Contractor’s curriculum shall offer techniques strengthen the knowledge, skills and abilities of our Culinary Team members. The instruction/mentoring shall ensure that all participants are well-equipped to pass the exam(s) in order to obtain a culinary certification. The Contractor shall provide all training materials, supplies, supervision, and necessary equipment as required to accomplish this effort. The institution must offer and facilitate both the preparatory course and certification examination course. The Contractor must be able to accommodate 3 (three) course sessions in the Base Year and up to 30 certifications. For the Option Years, the contractor shall accommodate at least 4 (four) course sessions and up to 40 (forty) certifications per 12-month period. The Government anticipates the first session shall be in the summer/fall of 2022. AF/A1LG should have the ability to facilitate course scheduling and examinations. Exact dates of all sessions are to be determined by mutual agreement between the Government and Contractor. The course evaluator/instructor hosting the training must be a certified executive Chef or Chef with an equivalent degree or certification.