Join the Technology Resource Center’s (TRC) Business and Livelihood training for 2012. Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.
Business and Livelihood Training Schedule for January 2012
| DATE / TIME | COURSE – DESCRIPTION | PRICE |
| January 9-11 9am-5:30pm | Starting a Travel Service Business Lecture: Nature and types of travel business, setting up process, travel products and services and their incomes, the legal and capital requirements of the business and some basic travel technicalities for owners such as geography, reservations procedures of major suppliers – airlines, ships and hotels, E-ticketing procedures and the computerized booking system. Workshop: written exercises and actual booking exercises using computer. Bring calculator. | Php3,729 |
| January 9-12 9am-5:30pm | Commercial Breadmaking and Bakery Management Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. | Php4,169 |
| January 9-12 9am-4:00pm | Swine Production and Management (with field trip) Lecture: Starting a piggery business, general management, for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. | Php4,059 |
| January 12-13 9am-5:30pm | Setting up a Junk Shop Business (with field trip) Lecture: trends and prospects of a junkshop business, solid wastes and recyclable wastes for junk shop, costing, buying, selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement. | Php3,289 |
| January 12-14 8am-4:30pm | Silkscreen Printing Lecture: computer/digital art preparation, photographic stencil making, finishing – curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. | Php3,729 |
| January 13-14 9am-5:30pm | Basic Culinary Principles and Techniques Lecture: basic principle of cooking, materials used, learning to substitute ingredients ingredients from the traditional to innovative to innovative and nutritious food components, suggestions on cost effective menu preparations, hygienic food preparations, including presentation of meals for family and simple gathering. Hands-on: different culinary preparation. Bring apron and hand towels. | Php3,399 |
| January 13-14 8am-4:30pm | Accounting and Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. | Php3,399 |
January 16-17 | Basic Meat Processing Meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hand on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger, and beef tapa. Bring apron and hand towels. | Php3,399 |
| January 16-17 9am-5:30pm | Event Planning, Marketing and Management Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, convention, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for a successful events. | Php2,959 |
| January 18-20 9am-5:30pm | Herbal Bath Soap Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. | Php3,399 |
| January 17-18 9am-5:30pm | Home Bakeshop Lecture: functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: cheese cupcake, pandan cake, choco cake with fudge icing, mocha rolls with mocha butter icing, brazo de mercedez, custard chiffon cake, brownies, butter-hand cookies, choco chip with peanut butter and crinkles. Bring calculator, apron and canister. | Php3,729 |
| January 18-20 9am-4:00pm | Layer Production (Table Egg) and Management (with field trip) Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. | Php3,289 |
| January 19-20 9am-5:30pm | Setting up a Hardware and Construction Supply Store Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. | Php2,959 |
| January 20-22 & 24 9am-5:30pm | Food Service Management (with field trip) Lecture: coffee shop, ethnic, gourmet, seafood and health food restuarants, canteen and carinderia management, menu planning, site selection, equipment, furnishings, personnel administration, marketing, advertising and cost control. | Php3,729 |
| January 21-22 9am-5:30pm | Jewelry Appraisal and Pawnshop Operation Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond. Bring calculator. | Php3,399 |
| January 21-22 & 24 9am-5:30pm | Fresh Flower Arrangement & Flower Shop Operation & Management (with field trip) Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors. | Php3,729 |
| January 24-25 9am-5:30pm | Laundry Soap and Detergents Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. bring calculator. | Php3,399 |
| January 24-25 9am-4:00pm | Quail Egg Production and Management (with field trip) Lecture: Types of quail breeds, housing, production and management, feeds and feeding, health management and cost and return analysis. | Php2,959 |
| January 25-27 9am-4:00pm | Tilapia Culture (with field trip) Lecture: Types of quail breeds, housing, production and management, feeds and feeding, health management and cost and return analysis. | Php3,289 |
| January 25-28 9am-5:30pm | Commercial Breadmaking and Bakery Management Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. | Php4,169 |
| January 26-27 9am-5:30pm | Free-Range Poultry farming (with field trip) Lecture: Comprehensive guidance into the business aspect of poultry production in the Philippines, farm site selection and logistical validation of project outcome, poultry genetics and breeding, housing and farm implement requirements, proper brooding management techniques, sanitation management of dressed free-range chicken and standard procedures in harvesting, health management of flocks for meat (inasal) and layer types, integration of effective microorganisms (EMs) in supplemental feed production, innovative rearing of “black soldier fly”as alternative protein source, practical techniques on marketing, market development, and conducting a cost and profit analysis. | Php3,289 |
| January 26-28 9am-5:30pm | Starting a Travel Service Business Lecture: Nature and types of travel business, setting up process, travel products and services and their incomes, the legal and capital requirements of the business and some basic travel technicalities for owners such as geography, reservations procedures of major suppliers – airlines, ships and hotels, E-ticketing procedures and the computerized booking system. Workshop: written exercises and actual booking exercises using computer. Bring calculator. | Php3,729 |
| January 27-28 9am-5:30pm | How to Start and Manage Janitorial Services Lecture: scope of janitorial services and management, manpower distribution, communication skills for trainees, equipment and supplies, operation and management, sales, cost and return analysis. | Php2,959 |
| January 30-31 9am-5:30pm | Basic Cake Decorating Lecture: Preparation and application of boiled sugar icing, sugar flowers, gumpaste figurines and flowers, lettering, bordering and bunching. Bring apron and hand towels. | Php3,399 |
| January 30-31 9am-5:30pm | Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring Calculator. | Php2,959 |
| January 30-31 & Feb. 1 8am-4:30pm | Silkscreen Printing Lecture: computer/digital art preparation, photographic stencil making, finishing – curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. | Php3,729 |
A minimum number of five (5) participants is required per course. Please make an early reservations and call one day before the training for final confirmation.
First Come, First Served.
Reserve Now: Please call at (632) 822-9712/ (632) 822-5087/ (632) 822-5418 local. 201/203/204
TRAINING VENUE: 2/F Jacinta II Bldg., EDSA Guadalupe, Makati City
(beside Metro Manila Development Authority-MMDA)
Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted.
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