Kathryn and Michale enjoy fruits of apprenticeships

Scottish Borders Council has recruited two Customer Service apprentices: Kathryn Wallace joined the Hawick Contact Centre, while Michael Scott works in the Gala office.

Thursday, 28th January 2016, 12:38 pm
Updated Thursday, 28th January 2016, 1:52 pm
SBBN Kathryn Wallace and Michael Scott

As part of their Apprenticeship, both are undertaking their SVQ Level 2 Customer Service qualification.

SBC recognises the importance of excellent customer service and, as part of their Modern Apprenticeship, have enrolled Kathryn and Michael on to the SVQ Level 2 Customer Service qualification, which assesses the skills and knowledge that are required to perform their job effectively. This means that, once they have achieved their SVQ, they are able to prove they have the skills and knowledge to do the job to the standard of competence defined nationally by the industry.

Scottish Borders Council is working in partnership with Borders College, who are assessing the qualification, which is being funded by Skills Development Scotland.

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Susan Mason, Customer Service Assessor, comments: “The Customer Service SVQs are designed to be assessed in the workplace so Kathryn and Michael don’t need to spend lots of time away from their work undertaking this qualification. It also gives them a qualification that will be useful not only in their current role, but will be a great addition to their CV and for a range of employment opportunities in the future.

“The Customer Service SVQs are designed for people working in a wide variety of areas where quality customer service is an essential part of their role.”

Since starting their roles, Michael has been successful in securing a full-time position as a customer advisor with Scottish Borders Council and both Kathryn and Michael hope to complete their qualifications within a year.

For more information on Modern Apprenticeships and Customer Service SVQs contact Andries Fourie by email at [email protected] or on 01896 662633; or Susan Mason via email at [email protected]