TRC (TLRC)Training Schedule for December 2007
Posted by: Leo in Announcements 1,813 Views
The Technology Resource Center (TRC) serves the public through the acquisition and promotion of technology and livelihood skills and information for Filipinos worldwide. A government corporation attached to the Office of the President, the TRC operates as a self-sustaining institution. It act as a facilitator in the utilization and active exchange of ideas, information and technology to help create new jobs and livelihood opportunities as well as develop small and medium-sized businesses.
Note: Entrepinoys is not connected in any way with TRC. Please call them directly for more information and other schedule inquiries.
|
Available Courses December |
Date/Time |
Price |
| 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. |
Dec. 1-2 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. |
Dec. 1-4 8-4:30 |
4,169 |
| Hair Trimming, Perming, Dyeing and Make-up Techniques Lecture: structures, divisions, forms, characteristics and styles of hair; purposes of make-up, facial balance and applications. Hands-on: Hair trimming (short, medium and long length), perming, dyeing, make-up (daytime, evening and glamour) Bring model, scissors, cape, towel, hairpins and comb. |
Dec. 3-4 8-4:30 |
3,399 |
| Event Planning, Marketing and Management Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successfull events. |
Dec. 4-5 8-4:30 |
2,959 |
| Coffee Shop Management and Operation (with field trip) Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. |
Dec. 5-7 8-3:00 |
3,729 |
| 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. |
Dec. 5-7 8-4:30 |
3,729 |
| Therapeutic Massage (Swedish Style) Lecture and hands-on: implementing rules and regulations on massage, principles of massage, history of Swedish massage, massage manipulations, values on the practice of massage. |
Dec. 6-7 8-4:30 |
3,399 |
| 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. |
Dec. 7 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. |
Dec. 8-9 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. |
Dec. 8-10 8-4:30 |
3,729 |
| 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. |
Dec. 9-10 8-4:30 |
3,399 |
| Personal Financial Planning: How I Should Manage my Personal Fund Lecture: how to successfully manage your saving, income and expenditures, how to evaluate and financial goal into reality, how and where to invest your money, investment and business options. |
Dec. 10 8-4:30 (NEW) |
1,375 |
| Accountingand Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. |
Dec. 11-12 8-4:30 |
2,959 |
| 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. |
Dec. 11-12 8-4:30 |
3,509 |
| 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. |
Dec. 12-13 8-4:30 |
3,399 |
| Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. |
Dec. 13-14 8-4:30 |
2,959 |
| 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. |
Dec. 14 8-4:30 |
1,375 |
| Operating a Retail Store Business (Mini-groceries, mini-supermarkets, manufacturer’s outlet stores), Store operations management, inventory control, marketing strategies, cost and return analysis. |
Dec. 15-16 8-4:30 |
2,959 |
| 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. |
Dec. 15-16 8-6:00 |
3,289 |
| Herbal Bath Soap 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. |
Dec. 15-16 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. |
||
Training Venue:
TLRC Building
#103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel: (02) 727-6205
Web: www.tlrc.gov.ph
TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684
Related Posts:
- Events
- Nego-Skwela Training Schedule - June 2008
- Nego-Skwela Training Schedule for April, 2008
- Nego-Skwela Training Schedule for March-April, 2008
- Balloon Business Tips and Advice
- DOST-ITDI Training Schedule - July to Sept. 2008
- How to Make Hamburger
Entries (RSS)
January 7th, 2008 at 2:34 pm
@belan, please contact TRC directly. entrepinoys is not connected with TRC.
January 5th, 2008 at 11:02 am
Gud am!
When will be your training schedule for Setting up Travel Agency?
Thank you and more power….
January 3rd, 2008 at 1:16 pm
I would like to attend your January 2008 seminar or meat processing, more particularly on Basic and Advance Meat Processing. I live in Ozamiz City, I prayed that both schedules for Basic and Advance Meat Processing will be as close as possible, because of the distance. Thank you very much.
Belan O. Galarita
December 10th, 2007 at 3:22 pm
@aileen, you can call TRC directly for their next schedule at (02) 727-6205
December 10th, 2007 at 2:02 pm
mam,
When are you going to conduct another training for bakery management
December 1st, 2007 at 12:55 am
Hi Leo,
Please pass this on to the gov’t staff who is pushing for GMO in our country. This article shows how GMOs can poison you and me and specially the poor who has no money to buy medicines. Obviously, the comments are well researched and not made up. If you go to Rense.com you will see a wealth of info that is being hidden from you and me by the BIG FOOD CORPS who now also owns some BIG PHARMAS, and yes, BIG GOV’T as well. Thanks.
———————–
The Dangers of Genetically Modified Food (GMO)
Posted by: “robert-blau@webtv.net” robert-blau@webtv.net rb2717
Thu Nov 29, 2007 4:55 pm (PST)
[naturaleyecare. com]
The Dangers of Genetically Modified Food (GMO)
Jeffrey Smith, author of “Seeds of Deception” (Yes! Books,September
2003), describes the pervasiveness and hazards of genetically modified
(GM) foods found in the foods we eat, many of which are not listed on
the labels.
There are several places genetically modified foods are found. Smith
identifies seven genetically modified food crops. Soy, corn, cottonseed,
and canola are all commonly used in vegetable oils. Soy and corn
derivatives are omnipresent in processed foods, and there are also
Hawaiian papaya, and small amounts of zucchini and yellow squash.
Additionally, there are dairy products that come from cows that have
been injected with rGBH, a synthetic growth hormone, and there are
genetically modified enzymes and food additives not usually identified
on food labels. One exception is aspartame, a genetically engineered
sweetener. Also included in the list of GM foods are milk and dairy
products that come from animals fed genetically modified grain.
Smith says the potential hazards of eating GM foods include increased
cancer rates, increased allergies, and the transfer of genes from the GM
foods to the cells of bacteria in our bodies, and possibly our DNA. He
states, “The only human feeding study ever conducted on GM foods
verified the gene inserted on a stable basis. This means long after you
stop eating a genetically modified food, you might have this foreign
protein produced inside your gut. One more scary example would be if you
ate a genetically modified corn chip, and the gene that produces the BT
toxin (the pesticide) were to transfer to your gut bacteria, it could
theoretically transform your intestinal flora into living pesticide
factories. . . possibly for the rest of your life. In addition, genes
might also transfer into your own cellular DNA, causing it to produce
foreign proteins.”
There are things you can do to protect yourself from unknowingly buying
and consuming GM foods. You can use the GMO food guide (easily found on
line) and avoiding the items mentioned above. You can also examine the
produce stickers on the fruits and vegetables you buy. The PLU code for
conventionally grown produce consists of four numbers. The GM produce
has five numbers prefaced with the number eight. Buy organic produce as
often as you can. By definition, food that is certified organic must be
free from all GM organisms.
What you can do:
- Buy organic produce as often as you can. By definition, food that is
certified organic must be free from all GM organisms.
- Along with using the GMO Food Guide and avoiding the products
mentioned above, there’s other tricks you that can use to figure out if
something is genetically modified in your fresh produce aisles:
- Examine produce stickers on the fruits and vegetables you buy. The PLU
code for conventionally grown fruit consists of four numbers;
organically grown fruit has five numbers prefaced by the number nine;
and GM fruit has five numbers prefaced by the number eight.
For the full article, go to http://www.sharegui de.com/SmithJeff rey.html
November 29th, 2007 at 1:39 pm
@daniel, please call TRC hotline above
November 29th, 2007 at 12:42 pm
Dear Sir/Madam,
Mayron po ba kayong TRC branch doon sa camarines
sur?saang lugar po ba.
Thank you
With best regards
Danny Camila