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Level 2 Apprenticeship in Customer Service at Newcastle-under-Lyme College

Course description

Level 2 Diploma in Customer Service
Functional Skills maths and English at Level 1
Employment Rights & Responsibilities
Personal Learning and Thinking Skills

Entry requirements

High working standards, excellent communication and problem solving skills, plus the ability to work in a team are ideal qualities for candidates. Candidates need a minimum of three GCSEs grade A-C, ideally this will include GCSE Maths and English. If you do not have a suitable maths or English qualification, you will complete initial assessments to identify if you can achieve Functional Skills at level 1.

Assessment

Your progress is monitored and assessments are arranged throughout the course and are usually done on-the-job. Assessment has three aspects which include observation of your actual performance and your knowledge and understanding you display in response to written and/ or spoken questions, and a portfolio of support material which you will build up containing assignments, case studies and testimony evidence through the e-portfolio.

Financial information

While you are on an apprenticeship your employer pays you a salary and supports you whilst you undertake your training.

Future opportunities

Typically an Intermediate Apprentice will learn how to communicate effectively with customers face to face, in writing, or by telephone, resolving problems and improving customer relations, promoting products and services, keeping records, gathering customer feedback and develop customer relationships.

Further information

On the apprenticeship programme you usually attend college one day a week and spend 30 hours minimum a week working with your employer.The course duration is 12-18 months.Intermediate Apprentices will work in roles such as Customer Service Trainees, Assistants and Representatives/Agents.

How to apply

If you want to apply for this course, you will need to contact Newcastle-under-Lyme College directly.

Last updated date: 25 November 2016
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