Technology Resource Center (TRC) Training Schedule September 2014

(Set-up your own Travel Service Business)

Lecture: creating land arrangement packages and other travel services like facilitating
transport 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 the
needs of a start-up entrepreneur who does not have the luxury of time or who prefers to do
business from home.

Lecture/Hands-on: artwork preparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying.

Lecture/Hands-on: techniques of hilot that will identify weak points in the body; how to apply ventosa in order to remove pain and cold inside the body; introduction of alkaline water for the improvement of body Ph; uses of negative ion-based oil during hands-on. Bring body and hand towels and shorts.

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

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.

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.

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.

Basic course on how to make balloons as decorations.

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: Planning, organization, management, cost control and pricing. Hands-on:
Preparation of different menus.

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: business opportunities in raising superior breeds (F1) free-range chicken and pekin
duck, site selection, breeds and breeding, feed and feeding, health management, effective
microorganism production in feed supplementation, marketing techniques and cost and
return analysis.

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.

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

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.

This course deals on the requirements of setting up including the DOLE requirements in
manpower service contracting and other legal concerns and practices, operations,
management and financial matters.

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

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

Types of quail breeds, housing, production and management, feeds and feeding, health
management and cost and return 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.

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: 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.

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.

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

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.

Status of the broiler industry, conventional and tunnel design of housing, nutrition, feeds and feeding, equipment requirement, health management, feeding management, cost and return analysis and marketing.

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.

This course deals with the organization, office requiements, operations, management and services of a commercial cleaning business from residential to commercial establishments. This includes service proposal preparation such as housekeeping activities; post-construction cleaning, pool, car park and grounds cleaning and maintenance services, garbage disposal, and other utility services.

Lecture: water concept and principles (hydrologic cycle, types of contaminants and types of water), water contaminants, type of purification system, market potential: demand (demographic distribution on a per area basis) and supply (WRS/mineral/bottling and
community water supply), business aspect of WRS.

Lecture: starting a perfume business, formulations, types of perfumes and colognes, product requirements, material specifications, cost and return analysis. Hands-on: oil-based and water-based, body splash, gel colognes and eau de toilette.

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.

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: 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.

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.

Legal set-up (from DTI/SEC to BIR), setting up process (home-based and commercial), domestic and international products and services, and financial considerations of the business (capital requirements and accounting).

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

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

This course covers how to transfer computer images into different materials such as shirts, mugs, fans, keychains, business cards, IDs, and other substrates/medium. It covers basic design implementation and demonstrates the proper use of different cost effective machines but not limited to cutter, plotters, printers and heat presses. Bring laptop and USB.

Layer breed, production management, housing, nutrition, feeds and feeding management and production economics

Raw material and equipment requirements, cultural production and management practices, housing, pests and disease control and management, cost and return analysis. Hands-on: improved tissue culture isolation and spawn production.

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: 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.

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

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 discusses the administrative, accounting and technical services requirements in managing building and other properties. This includes program on security and safety, waste management and property maintenance (cleaning & pest/termite control).

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.