Through the National Retail Federation, the Customer Service and Sales curriculum is designed to help entry-level sales and service associates learn skills related to frontline work in retail or any industry that values customer service and sales skills. Students develop the ability to assess the customer’s needs while determining their knowledge of products or services to promote customer loyalty. After completion of this course, you are prepared to take the Customer Service & Sales Professional exam.
Customer Service & Sales Program Details
Length: 40 hours
Credential Awarded: Certificate of Completion
Industry Certification: National Retail Federation
Mode of Delivery: Classroom
Individuals taking the course will learn:
- Products and services
- Assessing and meeting customer needs
- Preparing for selling, gaining customer commitment and closing the sale
- The basics of store operations and inventory control
- The process of merchandising
Prerequisite: None
Tuition: $500 (includes textbook and exam fees)
$120 of this includes textbook and exam fees that may be non-refundable.
Career Opportunities
Upon satisfactory completion of the program, students are prepared to seek front-line work in retail or any industry that values customer service and sales skills.
Focused on food-borne illness and their origins and on basic safety procedures followed in the food service industry. Topics also include: cleaning standards, OSHA and MSDS guidelines. The National Restaurant Association (NRA) Certified Food Protection Manager certification exam is administered at the end of the course. NOTE: Individuals that successfully pass this course and receive their ServSafe Certificate may be eligible to receive 3.0 credits with Helms College.
Introduction to Food Safety Program Details
Length: 33 hours
Credential Awarded: Certificate of Completion
Industry Certification: National Restaurant Association (NRA) Certified Food Protection Manager
Tuition: Contact us to find out how to participate in this program.
Career Opportunities: Upon satisfactory completion of the program, students are prepared to seek entry-level positions in food service operations.