2024 Summer Tuition-Free Certificates & Classes
Here are the Tuition-Free certificates and classes Riverside City College will offer this Summer!
Look below for details on Noncredit Certificates:
BUS-814 Business Skills: Professional Communication Basics
This short course provides practical, professional business communication skills and
can be used as a skills refresher. The focus of the content is professional oral,
written, and online communication skills. Effective communications with clients and
customers.
Section #45726
06/29/07/05/24
Instructor: E. Singer
Online
BUS-815 Professional Online Presence
This short course is designed to assist students with the development of a professional
online persona/brand. Includes personal brand and reputation management for web and
social media for business and professional networking with clients and customers.
Section #45727
07/06-07/12/24
Instructor: E. Singer
BUS-816 Business Skills: Managing the Customer Experience
This short course is designed to assist students with the development of the customer
experience for business. Includes identification of elements, and planning designing
the customer experience for business.
Section #45728
07/13-07/19/24
Instructor: E. Singer
Online
BUS-817 Business Skills: Professional Self-Management
This short course provides practical, professional self-management skills for the
twenty first century professional and as a skills refresher. The focus of the content
is image and self-management skills for professionals.
Section #45729
07/20-07/26/24
Instructor: E. Singer
Online
CIS-830 Introduction to Python Programing: Part 1
Know the fundamental computer concepts and terminology used for input, processing,
output, and storage. Know the basic features of software such as operating systems,
and basic applications programs. Introduction to the Python programming language by
covering the basics of programming in Python to develop business, gaming, scientific
and mathematical applications.
Section #45747
06/17-07/25/24
Instructor: M. Lehr
Online
CIS-830 Introduction to Python Programing: Part 1
Know the fundamental computer concepts and terminology used for input, processing,
output, and storage. Know the basic features of software such as operating systems,
and basic applications programs. Introduction to the Python programming language by
covering the basics of programming in Python to develop business, gaming, scientific
and mathematical applications.
Section #45747
06/17-07/25/24
Instructor: M. Lehr
Online
CUL-875 Introduction to Math for Baking Professionals
An introduction to the fundamental skills of math as they are applied to the baking and pastry arts industry, including fractions, decimals, and percentages. Students will also learn the basics of working with a digital kitchen scale using both US and metric measurements.
Section #46080
06/18-07/05/24
Lab Tuesday & Thursday 10:30am – 11:50pm CADO-140
11:50am – 12:40pm CADO-107
CUL-876 Introduction to Cost Control for Professional Bakers
An introduction to cost control for baking, including As Purchased (AP) and Edible Portion (EP) calculations. Student will also use industry SPECS, and cost out recipes/formulas to determine selling price.
Section#46080
06/18-07/05/24
Lab Tuesday & Thursday 12:45pm – 2:05pm Room CADO- 140
2:05pm – 2:55pm Room CADO-107
CUL-877 Baker’s Percentages and Recipe Conversion
An in depth look into Baker's Percentages from understanding what they are, to creating a recipe/formula. With previous knowledge and experience using basic math principles of decimals and percentages, students will use those skills to view a recipe with Baker's Percentages, and convert that information into a recipe appropriate to the amount of product needed. Students will also gain experience on the conversion of recipes using a conversation factor and yield.
Section #46081
07/09-07/25/24
Lab Tuesday & Thursday 10:30am – 11:20am CADO-140
11:20am – 12:10pm CADO-107
CUL-878 Cost Control for Baking and Pastry
A complete view of math skills for the professional baker, and applying those learned skills into costing out a recipe, and providing a menu price. The review of SPECS sheets and application of costing a recipe from start to finish will be the focus of this course, which will then provide a better understanding of assigning a menu price to ensure profits are being made. 6 hours lecture and 6 hours laboratory.
Section #46082
07/09-07/25/24
Lab Tuesday & Thursday 12:15pm – 1:05pm Room CADO-140
1:05pm – 1:55pm Room CADO-107
PDS-806 The Art of Negotiating and Collaborating
Participants apply collaboration tools for building high-trust synergistic relationships, analyze the conflict cycle and practice skills to diffuse conflict at each stage for mutual benefit. Assess one's strengths and utilize tools to facilitate and adapt to others styles. Skills include re-framing, neutralizing language, discovering of interests, and leveraging innovative solutions through a collaborative negotiation process.
Section #45781
06/17-07/26/24
Instructor: D. Judon
Online
PDS-807 Personality Styles and Difficult Relationships
Exploration of participants' own behaviors and personality styles, while learning to adapt one's behavior to be effective with other personality styles in a variety of work situations. Emphasis is placed on dealing with difficult relationships and communicating in a way that matches the needs of all involved to achieve relationship satisfaction and organizational objectives.
Section #45782
07/13-07/19/24
Instructor: D. Judon
Online
PDS-813 Best Practices in Customer Service
Apply practical strategies to retain a valuable customer base, diffuse difficult situations, and earn repeat business. Topics include: The anatomy of a complaint, regulating verbal and nonverbal responses, active listening skills, creative problem solving, customer perceptions and expectations, adapting to different conflict styles, and steps to defuse angry customers.
Section #45783
07/20-07/26/24
Instructor: D. Judon
Online