TRC (TLRC)Training Schedule for November 2007
November 5, 2007 by Leo 4,190 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:Â Entrepinoys is not connected in any way with TRC. Please call them directly for more information and other schedule inquiries.Â
|
Available Courses November |
Date/Time |
Price |
| Silkscreen Printing Lecture: basic, photographic and in-process silkscreen printing. Bring #0.5 technical pen and ink. |
Nov. 3-5 8-4:30 |
3,729 |
| 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. |
Nov. 3-6 8-4:30 |
4,169 |
| 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. |
Nov. 3-6 8-4:30 |
3,729 |
| Ornamental Plant Production and Practical Landscaping (with field trip) Types and kinds of gardens plants, cultural management practices, control of pests and diseases, landscaping principles and planning, selection of plants for the garden, styles, watering techniques and system, remodelling a garden, materials and structural elements for the garden. |
Nov. 6-8 8-4:30 |
3,729 |
| 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. |
Nov. 7-9 8-3:00 |
3,729 |
| Soybean Processing Lecture: product formulation, processing guidelines, quality control, sanitation practices, storage tips, packaging, costing, raw material sourcing and equipment requirement. Hands-on: taho, tokwa, soy catsup, soy milk, soy burger and and soy flan. Bring apron and hand towels. |
Nov. 8-9 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. |
Nov. 9 8-4:30 |
1,375 |
| Laundry Soap and Detergents Lecture: material specifications, product formulations, costing and pricing. Hands-on : Laundry bar soap, liquid and powdered detergents. Bring calculator. |
Nov. 10-11 8-4:30 |
3,399 |
| Personality Development Workshop Lecture: personal growth in a corporate environment, visual poise, power dressing/wardrobe and figure control, verbal poise, business protocol and manners, people relations and social awareness. Demo: make up and hair style for casual and business occasions and mini workshop on the preparation of personal wellness diary. |
Nov. 10-11 8-4:30 (NEW) |
3,399 |
| Home Bakeshop Lecture: classification of cakes, mixing methods and formulations, functions of ingredients, sourcing of materials and equipment, costing and sanitation. Hands-on: chiffon cake, sponge cake, pies, fillings and cookies (hand, bagged-out and spritz). Bring calculator, apron, hand towels and canisters. |
Nov. 10-13 8-4:30 |
4,169 |
| 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. |
Nov. 12 8-4:30 |
1,375 |
| Accounting and Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. |
Nov. 13-14 8-4:30 |
2,959 |
| 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. |
Nov. 14-15 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. |
Nov. 15-16 8-4:30 |
2,959 |
| 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. |
Nov. 16 8-4:30 (NEW) |
1,375 |
| 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. |
Nov. 17-18 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. |
Nov. 17-19 8-4:30 |
3,729 |
| Layer Production (Table Egg) (with field trip) Layer breed, production management, housing, nutrition, feeds and feeding management and production economics. |
Nov. 18-20 8-3:00 |
3,289 |
| Advanced Meat Processing Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (port and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon. Bring apron and hand towels. |
Nov. 19-20 8-4:30 |
3,399 |
| Operating a Retail Store Business (Mini-groceries, mini-supermarkets, manufacturer’s outlet stores), Store operations management, inventory control, marketing strategies, cost and return analysis. |
Nov. 20-21 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. |
Nov. 21-22 8-4:30 |
3,509 |
| Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. |
Nov. 22-23 8-4:30 |
2,959 |
| 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. |
Nov. 22-23 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. |
Nov. 24-25 8-6:00 |
3,289 |
| Setting up a Hardware and Construction Supply Store Lecture: History, design and operation, definition of terms, selection of site, organization, nature of the business, stock and inventories control, costing and pricing, terms of payment, market potentials, projected return of investment and assumptive income analysis. |
Nov. 24-25 8-4:30 |
2,959 |
| 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. |
Nov. 24-27 9-4:00 |
4,059 |
| 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. |
Nov. 26 8-4:30 |
1,375 |
| Basic Reservation and Ticketing for Travel Agencies (with field trip) Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. |
Nov. 27-28 8-4:30 |
2,959 |
| 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. |
Nov. 27-28 8-4:30 |
2,959 |
| 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. |
Nov. 28-29 8-4:30 |
3,399 |
| Setting Up Your Wedding Planning Business Lecture: getting started in the business which includes setting up the data base, pricing and marketing your services, designing business forms and contracts, developing expertise, directing weddings and working with vendors and role of the wedding coordinator. |
Nov. 28-29 8-4:30 |
2,959 |
|
TRC offers group and corporate trainings with discounted rate. A minimum number of five (5) participants is required per course. |
||
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
2009 · All Rights Reversed ·
@vida, please inquire directly from TRC, you can also check other training centers here:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html