Project Information

Bid Title

MINI DESSERTS AND INTERNATIONAL CUISINE

Issuing Agency

DEPT OF DEFENSE

Location

District of Columbia

Published Date

Aug 18, 2026

Closing Date

Aug 20, 2026

Government Level

Federal

Status

Closed

Ref. #

M0026426P00LA16

Original Source

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Bid Inquiries

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Bid Documents

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Set Aside

No Set aside used

Project Description

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MINI DESSERTS AND INTERNATIONAL CUISINE

Active

Contract Opportunity

Notice ID

M0026426P00LA16

Related Notice

Department/Ind. Agency

DEPT OF DEFENSE

Sub-tier

DEPT OF THE NAVY

Major Command

USMC

Sub Command

MARCORP I&L

Sub Command 2

MARINE CORPS INSTALLATIONS COMMAND

Sub Command 3

MCINCR

Office

COMMANDER

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General Information

• Contract Opportunity Type: Sources Sought (Original)
• Original Published Date: Aug 18, 2026 12:46 pm EDT
• Original Response Date: Aug 20, 2026 04:00 pm EDT
• Inactive Policy: 15 days after response date
• Original Inactive Date: Sep 04, 2026
• Initiative:
  • None

Classification

• Original Set Aside: No Set aside used
• Product Service Code: U010 - EDUCATION/TRAINING- CERTIFICATIONS/ACCREDITATIONS FOR EDUCATIONAL INSTITUTIONS
• NAICS Code:
  • 611710 - Educational Support Services
• Place of Performance:
  Washington Navy Yard , DC
  USA

Description

The United Sytes marine corps is looking to procure continuing education classes in mini desserts and international cuisine.

THIS IS A REQUEST FOR INFORMATION

1. 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.
   
   
   
   
   1. 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.
   
   
   
   


2. 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.
   
   
   
   1. 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.
   
   
   
   


3. 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

Attachments/Links

Contact Information

Contracting Office Address

• MCINCR-MCBQ ATTN: DIR REGIONAL CONTRACTING
• QUANTICO , VA 22134
• USA

Primary Point of Contact

• Sgt Lesline Abonwoh
• lesline.abonwoh@usmc.mil
• Phone Number 7037843509

Secondary Point of Contact

• Alejandro Conde
• alejandro.conde@usmc.mil

History

• Aug 18, 2026 12:46 pm EDTSources Sought (Original)

Commodity Codes

• FSC UEducation and Training Services

• NAICS 611710Educational Support Services

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