Technology Resource Center (TRC) Training Schedule May 2013

The Technology Resource Center (TRC) conducts business and livelihood technology training courses that can transform your ideas into practice and profits. Join the TRC‘s business training courses for Filipinos this month of December 2013.

VISIT HERE for Technology Resource Center (TRC) Training Schedule for 2014

Business and Livelihood Training Schedule for December 2013

Special Evening Sessions
Dec. 2-6 5:00 – 9:00	Hi-Fiber Breads Php5,000 Lecture: Functions of ingredients, proportions and product formulations, equipment andmaterial sourcing, costing and pricing. Hands-on: squash, camote and ube bread products (pan de sal, ensaymada, bun and loaf bread). Bring calculator, hand towels and bread canisters.
Dec. 2-6 5:30 – 8:30	Basic Silkscreen Printing Php4,419 Lecture/Hands-on: artwork preparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying.
Dec. 9-13 5:30 – 8:30	Accounting for Non-Accountants Php3,775 Lecture/Workshop: concepts, termi-nologies, procedures and basic knowledge to analyze business transactions, collect information in accounting records and prepare general purpose financial statements for business entities. Bring calculator.
Dec. 10-12 5:00 – 9:00	Catering Business Operation Php2,959 Lecture: Table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.
Dec. 11-12 5:30 – 8:30	How to be a Travel Service Provider Php1,596 (Set-up your own Travel Service Business) Lecture: creating land arrangement packages and other travel services like facilitatingtransport services, insurance and documents needed for travel such as visa and passport; importance of use of technology for easier access and servicing of clients which suits theneeds of a start-up entrepreneur who does not have the luxury of time or who prefers to do business from home.

Day Sessions
Dec. 2 9:00 – 5:30	Soft-Shelled Crab Fattening Php1,375 Industry potentials, site selection, pond construction and maintenance, feeds and feeding, harvesting and marketing.
Dec. 2-3 9:00 – 5:30	Cupcake Varieties Php3,499 Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. Hands-on: carrot, banana, lemon, black forest,walnut & dates cupcake with white chocolate gannache, red velvet with cream cheese frosting and mocha butter cupcake with salted caramel.
Dec. 2-3 8:00 – 4:30	Accounting and Record Keeping for Small Businesses Php2,959 Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.
Dec. 3-4 9:00 – 5:30	SORBETES (Commercial Production) (with field trip) Php3,609 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.
Dec. 4-5 9:00 – 5:30	Chinese Dimsum Php3,499 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.
Dec. 4-6 9:00 – 5:30	Ornamental Plant Production & Practical Landscaping (with field trip) Php3,729 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, remodelling a garden, materials and structural elements for the garden.
Dec. 5-7 9:00 – 4:00	Swine Production and Management (with field trip) Php3,289 Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management.
Dec .5 9:00 – 5:30	Hair Care Products Php3,729 Lecture: status of hair care products industry, hair care product specification, sources of raw materials and pricing. Hands-on: shampoo, conditioner, hot oil, leave-on conditioner and hair shine/hair cuticle coat.
Dec. 6 9:00 – 5:30	Perfumes and Colognes Php1,815 Lecture: starting a perfume business, formulations, types of perfumes and colognes, product requirements, material specifications, cost and return analysis. Hands-on: oilbased and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette.
Dec. 6-7 9:00 – 5:30	Simple Business Planning Php2,959 Lecture/Workshop: entrepreneurship, components of a business plan (marketing, production & business operations, financial aspect).
Dec. 6-7 9:00 – 5:30	Basic Meat Processing Php3,499 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.
Dec. 6-7 9:00 – 5:30	Laundry Soap and Detergents Php3,399 Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator.
Dec. 6-9 9:00 – 5:30	Food Service Management (with field trip) Php3,729 Lecture: coffee shop, ethnic, gourmet, seafood and health food restaurants, canteen and carinderia management, menu planning, site selection, equipment, furnishings, personnel administration, marketing, advertising and cost control.
Dec. 7-9 9:00 – 5:30	Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip) Php3,729 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 9:00 – 5:30	Home Bakeshop Php3,829 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.
Dec. 9-11 9:00 – 5:30	Silkscreen Printing Php3,729 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: artworkpreparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying.
Dec. 9-11 9:00 – 4:00	Layer Production (Table Egg) and Management (with field trip) Php3,289 Layer breed, production manage-ment, housing, nutrition, feeds and feeding management and production economics.
Dec. 10 9:00 – 5:30	Corsage and Bouquet Making Php1,815 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.
Dec. 10-11 8:00 – 4:30	Catering Business Operation Php2,959 Lecture: Table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.
Dec. 11-12 9:00 – 5:30	Basic Cake Decorating Php3,499 Preparation and application of boiled sugar icing, sugar flowers, gumpaste figurines and flowers, lettering, bordering and flower bunching.
Dec. 11-13 9:00 -5:30	Starting a Travel Service Business Php3,729 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.
Dec. 11-14 9:00 – 5:30	Commercial Breadmaking and Bakery Management Php4,269 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, hand towels and bread canisters.
Dec. 13-14 9:00 – 5:30	Herbal Bath Soap Php3,399 Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya, cucumber and carrot soap, germicidal & moisturizing bath soap.
Dec. 13 & 15 9:00 – 5:30	Setting up a Hardware and Construction Supply Store Php2,959 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.
Dec. 14-15 8:00 – 6:00	Operating a Laundry Shop Business (Small-Scale) Php3,289 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. 14-15 9:00 – 5:30	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 & diamond. Bring calculator.
Dec. 14-15 9:00 – 5:30	Basic Culinary Principles and Techniques Php3,499 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.

Please call at telephone nos.: Direct lines (632) 822-9712, (632) 822-5087 trunkline: (632) 822-5418 locals 201/203/204

TRAINING VENUE: 2/F Jacinta II Bldg., EDSA Guadalupe, Makati City (beside Metro Manila Development Authority-MMDA)

Note: Schedules are subject to change without prior notice.

9 thoughts on “Technology Resource Center (TRC) Training Schedule December 2013”

Erl Inda says:
November 25, 2014 at 11:16 pm
Hi…I am interested to take a class on Flower Arrangements, do you have schedule for February 2015?
Erl Inda says:
November 25, 2014 at 11:16 pm
Hi…I am interested to take a class on Flower Arrangements, do you have schedule for February 2015?
Marizza Camano Vargas says:
November 22, 2013 at 1:53 pm
Do you have a schedule for fresh flower arrangement and candle making for the month of december? If yes please give the details on how can i avail of it, thank you!
Glenda Abeleda says:
April 29, 2013 at 3:41 pm
I am interested in Commercial Breadmaking and Bakery Management will it be possible that you will conduct it during weekends this coming May? thank you.
Rhiza Luna says:
March 23, 2013 at 6:06 am
WHAT BUSINESS IS RIGHT FOR MOST OF US ESP THIS PERIOD IN PHILS. THAT WILL BE STIL IN UNTILL THE NEXT TEN YEARS?
Lynne Samonte Tobias says:
March 3, 2013 at 3:49 am
I'm interested in food management but my availability is tue thu sat and sun do you have another training that will fall on my given available days.thank you very much and waiting for your immediate reply.
Diether Tusi says:
February 28, 2013 at 1:24 pm
I would like to know when you will conduct seminar about FOOD SERVICE MANAGEMENT again.will you have it this coming month? thank you
Dudes Gonzales Quibin says:
February 24, 2013 at 4:08 pm
I am interested in pawnshop operation but I am too late for the schedule of training. can you please send me info for next training? dudesquibin2yahoo.com or cp# 09199363353.
Lynne Samonte Tobias says:
February 21, 2013 at 10:12 am
I'm looking for the commercial cooking NC111 and 1V.if you have kindly give me the complete details thanks.