Certified Course Overview
The Coastal Concierge Association Certified Class provides our Level One program, providing foundational information on the skills vital to our industry. These classes are designed for concierges, front desk and guest services staff, or anyone working on the frontlines who is looking to learn new skills and keep up-to-date with the changes in guest expectations.
We are currently accepting applications for our next round of classes.
Click here to apply for the Certified Course.
Course Meeting Locations, Time, and Topics
The course will consist of six (6) meetings conducted on Tuesdays, beginning on March 2nd and ending on April 13th. All class locations will be held at The Marshall House. You can find details below. You must attend all six (6) classes to complete the course. All classes will begin at 12pm and conclude at 1:30pm.
***Note: No Class on Tuesday, March 30th***
All dates, topics, ans locations are as follows:
- March 2nd – Establishing Authority
- March 9th – Front and Back of House Politics
- March 16th – Authentic Experience
- March 23rd – Food and Wine
- April 6th – Hospitality Role Play
- April 13th – Speed Networking
Advanced Course Overview
For those who have successfully completed the Certified Course, you may be eligible to apply for the Advanced Level Course. This Level Two Class expands upon the lessons of the Certified Class, providing students with a higher level of awareness and skills to benefit their progress in our industry. These classes also focus on honing those specialty skills that set a great concierge or guest service representative apart from the fold, with lessons on wine and food pairings, leading your guests to the best choices for them, and using positive language to work with challenging guests.
Click here to apply for the Advanced Certification Course. The next Advanced session is TBD.
Advanced Course Meeting Dates, Time, and Location:
We will announce our Advanced Course schedule when we have determined the appropriate date(s) and time(s).
All classes are subject to change.