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.
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Available Courses for May |
Date/Time |
Price |
| 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. |
May 3-6 8-4:30 |
4,169 |
| 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. |
May 3-6 9-4:00 |
4,059 |
| Setting up a Junk Shop Business (with field trip) Lecture: Trends and prospects of junk shop business, solid wastes and recyclable wastes for junk shop, costing, buying and selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement. |
May 6-7 8-4:30 |
3,289 |
| 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. |
May 7 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. |
May 8-9 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. |
May 10-11 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. |
May 10-11 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. |
May 12-15 8-4:30 |
4,169 |
| 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 successful events. |
May 13-14 8-4:30 |
2,959 |
| How to Start and Manage a Preschool (with field trip) Lecture: legal requirements, resources in setting, managing concerns and the preschool program. |
May 15-16 8-6:00 |
3,289 |
| Trendy Balloon Decors Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. |
May 16 8-4:30 |
1,815 |
| How to Make Fashion Accessories Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, pendant, bracelet and ring. Bring long-nose pliers and sharp scissors. |
May 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. |
May 17-19 8-4:30 |
3,729 |
| 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. |
May 19-20 8-4:30 |
3,509 |
| 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, pubb and danish pastry varieties. Bring calculator, apron, hand towels and canisters. |
May 20-21 8-4:30 |
3,399 |
| Coffee Shop Management and Operation Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. |
May 21-23 8-3:00 |
3,729 |
| Accounting and Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. |
May 22-23 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. |
May 24-25 8-6:00 |
3,289 |
| 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. |
May 24-25 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. |
May 26 8-4:30 |
1,375 |
| Tilapia Culture (with field trip) Lecture: Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics. |
May 26-28 9-4:00 |
3,289 |
| Basic Reservation and Ticketing for Travel Agencies (with field trip) Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. |
May 24-25 8-4:30 |
2,959 |
| Foot SPA with Pedicure and Manicure Lecture/Hands-on: tools and chemicals used, nail cuts and designs, foot spa, manicure and pedicure. |
May 28 8-4:30 |
1,815 |
| Silkscreen Printing Lecture: basic, photographic and in-process silkscreen printing. Bring #0.5 technical pen and in. |
May 28-30 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. |
May 29 -June 1 8-4:30 |
4,169 |
| Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. |
May 31 -June 1 8-4:30 |
2,959 |
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A minimum number of five (5) participants is required per course. FIRST COME, FIRST SERVED. ALL COURSE FEES ARE INCLUSIVE OF 10% VAT |
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Training Venue:
TRC Building,
103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684
Note: Most of the courses listed above has related articles at EntrePinoys, just use the keyword on search bar above.
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Entries (RSS)
May 4th, 2008 at 7:40 pm
reply or pm me tnx need book binding
May 5th, 2008 at 5:28 pm
Is there a schedule for the training ” how to set up a hardware”?
thanks
May 5th, 2008 at 8:47 pm
@melvin, call TRC directly on the listed number. you can also check this link on Book Binding Procedures and Techniques http://www.mixph.com/2008/04/b.....iques.html
May 9th, 2008 at 10:24 am
why do n’t you have seminar schedules on saturdays? I’m working but I also want to have my own business (travel agency) but it’s very difficult to take a leave of absence in the office. I notice that all your seminars for travel agency requires a minimum of 3 days and all scheduled on week days.
thanks.
May 9th, 2008 at 2:33 pm
may i ask where i can attend a training on rabbit skin tanning. we started to raise rabbits for meat production but i want to make use of the hides.thanks.