Technology Resource Center (TRC) Training Schedule February 2015

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 & diamond. Bring calculator.

Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.

Lecture: Functions of ingredients, proportions and product formulation, 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, hand towels and bread canisters.

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.

This course covers the study and practices on basic and advance screen printing processes such as hand cut and photographic stenciling method for single/multi-colored job and the use of different types of ink and substrate. Lecture/Hands-on: artwork preparation, mesh stretching, t- shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying.

Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning.

Basic principles of interior design to create balance, rhythm, harmony and proportion that will suit the personality of the family or owner; elements of design – understanding light, maximizing storage, color and style; furnishings and profitability analysis.

Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. 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, choc chip with peanut butter and crinkles. Bring calculator, hand towels and bread canisters.

Grow-out pond culture, tilapia fingerling production, hatchery and nursery system management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics.

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, reservation 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.

Lecture: material specifications, product formu-lations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator.

Preparation and application of boiled sugar icing, sugar flowers, gumpaste figurines and flowers,lettering, bordering and flower bunching.

Lecture: structures, divisions, forms, characteristics and styles of hair, purpose 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.

Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands- on: table skirting and napkin folding techniques. Bring calculator.

Types and kinds of garden plants, cultural management practices, control of pests and diseases,landscaping principles and planning, selection of plants for the garden, styles, watering techniques and system, re-modelling a garden, materials and structural elements for the garden.

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, corned beef, hamburger and beef tapa.

Basic course on how to make balloons as decorations.

Lecture/Workshop: entrepreneurship, components of a business plan (marketing, production & business operations, financial aspect).

Lecture: principle of Chinese cooking, utensils and equipment, functions of ingredients, etiquette of Chinese dining, costing. Hands-on: wonton soup, siomai, almond jelly, quekiam, siopao, cuapao, pork dumplings, crispy spring rolls, seafood chow mein and crispy butterfly prawns.

Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya, cucumber and carrot soap, germicidal & moisturizing bath soap.

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.

Lecture: Functions of ingredients, proportions and product formulation, 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, hand towels and bread canisters.

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.

Lecture: creativity, ribbon making and wiring techniques. Hands-on: corsage, headdresses, flower baskets, boutonniere and bouquets for the maid of honor, bridesmaid and bride, wrist and car bouquets. Bring garden scissors and pliers.

Lecture/Hands-on: Cake top arrangements, scrolls, different designs for wedding cakes,sugar roses, daisies, chrysanthemum, gum paste, panelling, painting and landscaping of birthday cakes, 3 layered lighted wedding cake, flower bouquet, free hand cattleya and roses.

Lectures and demonstrations: design techniques, experimental, theme and abstract designs. Hands-on: making arrangements using different techniques such as abstract, theme and experimental designs and braiding of foliages. Bring 3 kinds of medium-sized vases.

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, reservation 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.

Lecture: basic principle of cooking, materials used, learning to substitute ingredients from the 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.