TRC (TLRC)Training Schedule for October 2007

Oct 03 2007

TRC (TLRC)Training Schedule for October 2007

Posted by: Leo in Announcements 502 Views

Only TRC (formerly TLRC) offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.

Training Venue:
TRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, City

TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684

Note: Entrepinoys is not connected in any way with TRC. Please call them directly for more information and other schedule inquiries.

Available Courses October	Date/Time	Price
Christmas Decor Lecture: material and sources, trends and design, costing, pricing and . Hands-on: shelf sitter, paper bag angel, Christmas goody jar, jester picks, bell pull. Bring sewing kit.	Oct. 1-2 8-4:30	3,399
Animal Feed Formulation and Production (with field trip) General principles of feed formulation for chicken, duck and pigs. Bring calculator on second day.	Oct. 1-3 9-4:00	3,289
Food Cart Business Lecture: starting, managing and franchising a food cart business to maximize its income potential, food cart conceptualization, menu planning, costing, inventory procedure, supplies procurement, business management and concept of food cart franchising.	Oct. 3 8-4:30	1,375
Silkscreen Printing Lecture: basic, photographic and in-process silkscreen printing. Bring #0.5 technical pen and ink.	Oct. 3-5 8-4:30	3,729
CARINDERIA: Pinoy Food Outlet Lecture: planning, organization, management, cost control and pricing. Hands-on: preparation of different menus. Bring apron and hand towels.	Oct. 4-5 8-4:30	3,399
Aromatic and Decorative Candle Making Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil.	Oct. 6-7 8-4:30	3,399
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.	Oct. 6-9 8-4:30	4,169
Coconut Mini-Oil Milling and Refining (with field trip) Principles of coco oil production; dry, wet and dry-wet process, design of equipment, process and quality control, financial and pricing scheme, industrial development scheme for rural coconut communities.	Oct. 7-8 8-4:30	2,959
Broiler Production (Meat Type Chicken) Breeds, production management, nutrition, feeds and feeding, and production economics.	Oct. 8-9 9-4:00	2,959
How to Operate and Manage Money Changing Business Lecture: Operating and managing money changing business, identifying suitable location of the business, business permit requirements, tools and equipment, identifying different convertible foreign currencies, determining bogus and genuine currencies, buying and selling foreign currencies, capitalization requirement to start the business, profitability analysis and check rediscounting business as additional revenue source.	Oct. 9-11 8-4:30	3,729
Setting up a Travel Agency Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc.	Oct. 10 8-4:30	1,375
How to Make Fashion Accessories Lecture: Method used, sources of tools and materials, costing. Hands-on: necklace, earring, pendant, bracelet and ring. Bring long-nose pliers and sharp scissors.	Oct. 11-12 8-4:30	3,399
Restaurant Business Management (with field trip) Coffee shop, ethnic, gourmet, seafood and health food restaurants; menu planning; site selection; equipment, furnishings; personnel administration; marketing, advertising; cost control.	Oct. 12-15 8-4:30	3,729
Basic Meat Processing Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels.	Oct. 13-14 8-4:30	3,399
Laundry Soap and Detergents Lecture: material specifications, product formulations, costing and pricing. Hands-on : Laundry bar soap, liquid and powdered detergents. Bring calculator.	Oct. 13-14 8-4:30	3,399
How to Transfer Photos/Designs on Ceramics, Glassware and Plasticware Lecture/Hands-on: principle/technology, sourcing and requirements of materials and equipment, costing. Bring 2″ x 3″ photo.	Oct. 15-16 8-4:30	3,399
Accounting and Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.	Oct. 16-17 8-4:30	2,959
Basic Culinary Principles and Techniques Lecture: basic principle of cooking, materials used, learning to substitute ingredients from the traditional to innovative and nutritious food components, suggestions on cost-effective menu preparations, hygienic food preparations, including presentation of meals for family and simple gatherings. Hands-on: different culinary preparations. Bring apron and hand towels.	Oct. 16-17 8-4:30	3,399
Basic Import Procedures Lecture: basic requirements when making importation, understanding of terminology, basic documentation requirement, laws and regulations involved from pre-arrival to the release of imported goods.	Oct. 18 9-5:30	1,375
SORBETES (Commercial Production) Lecture: basic technology of ice cream production, material and equipment requirements, product formulation and costing. Demonstration: ice cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. (With field trip to an ice cream plant). Bring apron and hand towels.	Oct. 18-19 8-4:30	3,509
Establishing an Export Business Lecture: registering the business, identifying products for export, general export procedures, types of letters of credit, preparing goods for export, collection of export proceeds, types of export financing, preparing and attending trade fairs.	Oct. 19 8-4:30	1,375
Specialty Cakes and Pastries Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, lemon meringue pie, swiss roll, cream puff, ube cake, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters.	Oct. 20-21 8-4:30	3,399
Fresh Flower Arrangement and Flower Shop Operation and 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.	Oct. 20-22 8-4:30	3,729
Swine Production (with field trip) Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management.	Oct. 20-23 9-4:00	4,059
Planning and Operationalization of a Day SPA Lecture: how to get started, design and layout, products and services focused on aromatherapy, Filipino, hilot and reflexology, market strategy and pricing, facilities/equipment and supplies, management and manpower/training requirements, rules and regulations to gain accreditation. Mini-workshop on capital requirement in the operationalization of a Day SPA. Bring calculator.	Oct. 22-24 8-4:30 NEW	3,729
Goat and Sheep Raising (with field trip) Future of the industry, breeds and breeding, herd management, housing facilities and equipment, feeds and feeding practices, pest and disease control, processing of goat meat and milk production, cost and return analysis.	Oct. 23-24 8-4:30	2,959
Setting up a Travel Agency Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc.	Oct. 24 8-4:30	1,375
Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.	Oct. 25-26 8-4:30	2,959
Basic Reservation and Ticketing for Travel Agencies (with field trip) Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.	Oct. 25-26 8-4:30	2,959
Indigenous Tropical Wine Production Lecture: market demand and health potentials and indigenous tropical wine, selection and identification of local fruits in season for conversion into wine, equipment, tools and ingredients, fermentation process, ageing process, branding, labeling and packaging, and cost-return analysis. Hands-on: fruits in season.	Oct. 26 8-4:30 NEW	1,815
Herbal Bath Soap Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap.	Oct. 27-28 8-4:30	3,399
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, plating of jewelry (gold to gold). Bring calculator.	Oct. 27-28 8-4:30	3,399
Operating a Laundry Shop Business (Small-Scale) Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns.	Oct. 27-28 8-6:00	3,289
Setting up a Domestic Ticketing Office for Airlines and Shipping Companies Lecture: industry requirements - accreditation process of domestic airlines, legal process, capital requirements, site selection and office layout.	Oct. 30 8-4:30 (NEW)	1,375
Basic Meat Processing Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels.	Oct. 30-31 8-4:30	3,399
TRC offers group and corporate trainings with discounted rate. A minimum number of five (5) participants is required per course. Please contact Ms. Agnes Cruz at telephone no. 721-0063 and 727-6205 loc. 201 for an early reservations. Kindly call us again three (3) days before the scheduled training for confirmation. FIRST COME, FIRST SERVED. ALL COURSE FEES ARE INCLUSIVE OF 10% VAT Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted.