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Rancho Santiago Community College District <br />CORPORATE TRAINING INSTITUTE -- CUSTOMER SERVICE ACADEMY <br />Statement of Work <br />In partnership with the Santa Ana WORK Center, via funding from the Workforce Investment <br />Act, Rancho Santiago Community College District (RSCCD) will provide 20 low-income youth, <br />ages 16-21, with training in soft skills concentrated on customer service. <br />The program, known as the Customer Service Academy, consists of 10 courses, eight hours each, <br />for a total of 80 hours of instruction throughout the 2012-2013 academic year. Through <br />RSCCD's Corporate Training Institute, this program, taught by college faculty, will focus on <br />interpersonal and social skills and lead to a Certificate of Completion from Rancho Santiago <br />Community College District. <br />Expected to enhance their personal, educational and professional lives, the subject courses <br />include: <br />• Customer Service <br />• Communications <br />• Team Building <br />• Attitude, Values & Ethics <br />• Time Management <br />• Stress Management <br />• Conflict Management <br />• Decision Making & Problem Solving <br />• Managing Organizational Change <br />Following is a description of each course. <br />1. Customer Service - Students will explore key skills and attitudes necessary to effectively <br />meet both internal and external customer needs... this includes employers/colleagues and <br />business clients respectively. Participants will be introduced to concepts and appropriate <br />techniques for dealing with the different audiences, enhancing customer satisfaction and <br />insuring positive communication. <br />2. Communication in the Workplace - Being key to customer service success, <br />communication is critical in understanding what the customers want, when they want it, why <br />they want it and what their expectations are. The best approach in hying to figure all this out <br />is by means of being good listeners and communicators. This course will cover verbal and <br />Exhibit A <br />25G-18