Seminars For Cleaning Professionals

Carpet Cleaning Technician - IICRC Basic Skills Course (ACC)

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Commercial and Residential

4 hour program (Expandable to 6 or 8 hours)

Course provides entry-level training for new hires and those not quite ready for the IICRC's formal 16-hour certification program. This six-hour introductory course provides attendees with an overview of all the major components of the full certification course in a short and easy to follow abbreviated version. Course includes a PowerPoint presentation, written handouts and at least 25% hands on participation. A certificate of completion is issued to each attendee who successfully completes an exam during the last hour of the course.

This is a technical hands on how to workshop, not a sales presentation

Come prepared and dressed to participate and learn by doing.

Topical Outline

    1. Welcome and Indroduction

      1. Fiber, Style, & Construction ID & How These Impacts Cleaning & Spotting
    2. Spot & Stain Removal Basics. Learn How the Professionals Do it. - Chemicals, Processes and Advanced Procedures

      1. Unknown Spots
      2. Coffee
      3. Urine
      4. Kool Aid & Soda
      5. Gum
      6. Vomit & Blood
      7. Stains you can't remove
      8. Dyeing Carpet
      9. Burns
      10. Dying and Repairs
      11. Conclusion - Review - Warning
    3. Break

    4. Cleaning Methods

      1. Learn & use the latest chemicals, equipment & techniques
      2. Interim/Low Moisture Cleaning, Deep and Restorative Cleaning
      3. Rider / Walk Behind
      4. Pull Back / Push Extractor
      5. Truck Mount, Box and High Flow Extraction
      6. Rotary Shampoo
      7. Bonnet Cleaning and Encapsulation
      8. Dry Extraction and Foam
      9. Combo and Advanced Systems
    1. Developing An Effective Comprehensive Carpet Maintenance Program

    2. Questions, Answers and Discussion

    3. Basic Skills Exam (75% or better to Pass)

      1. $25.00 exam fee paid to IICRC per student.
    4. Certificates, Congratulations and Collect Evaluation

    5. Lunch (Optional)

    6. End

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