Available Courses This February 2007

Jewelry Appraisal and Pawnshop OperationLecture: gold testing and diamong 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.

Feb. 3-4
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.

Feb. 3-6
8-4:30

4,169

Silkscreen Printing
Lecture: basic, photographic and in-process silkscreen printing. Bring #0.5 technical pen and ink.

Feb. 5-8
8-4:30

4,169

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.

Feb. 7-8
8-4:30

3,509

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.

Feb. 10-11
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: traditioanl round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors.

Feb. 10-12
8-4:30

3,729

Acupressure Therapy (Scientific Body Massage)
Lecture: overview on acupressure, diagnosing a person’s health through acupressure, understanding the Yin and Yang theory, an overview on the fourteen (14) meridians physical and emotional symptoms of imbalance, location of the Shu and alarm points of the different meridians, familiarization of the acupoints on the fourteen meridians of the human body. Hands-on: acupressure techniques. Bring short pants for workshop.

Feb. 12-13
8-4:30

3,399

Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for local trade exhibits, meetings, consumer events (tiangges), conventions, conferences, etc. and profitability and traffic for the event, a thorough knowledge of management functions requisite for successfull events.

Feb. 13-14
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.

Feb. 14-15
8-4:30

2,959

Flavored and Fortified Juice
Lecture: material and equipment sourcing and requirements, quality control guidelines, product formulation, fortification, packaging, marketing and cost-return analysis. Hands-on: juice drinks with different flavors (mango, pineapple, guyabano, lemon and orange). Bring apron and hand towels.

Feb. 15
8-4:30

1,815

Meat Shop Management and Meat Cutting
Lecture: meat industry analysis, slaughtering techniques for hogs and cattle, pork cutting and beef cutting, cost analysis of fabricated meats and retail cuts, utilization of excess meat for value-added products, packaging for display, store lay-out, storage facilities, meat handling and hygience, equipment requirements, cost and return analysis. Demo on: pork cutting.

Feb. 15-16
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.

Feb. 17-18
8-6:00

3,289

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.

Feb. 17-20
8-3:00

4,059

Hair and Skin Care Products
Lecture: status of skin care products industry, cosmetic product specification, sources of raw materials and pricing. Hands-on: hand and body lotion, whitening cream, hair styling gel, facial toner, astringent and shampoo.

Feb. 19-20
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, accomodations, etc.

Feb. 20
8-4:30

1,375

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.

Feb. 26-27
8-4:30

3,399

Hair Trimming, Perming, Dyeing and Make-up Techniques
Lecture: Structures, divisions, forms, characteristics and styles of hair; purposes of make-up, facial balance and applications. Hands-on: Hair trimming (short, medium and long length), perming, dyeing, make-up (daytime, evening ang glamour) Bring model, scissors, cape, towel, hairpins and comb.

Feb. 26-27
8-4:30

3,399

How to Make Fashion Accessories
Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, pendant, bracelet ang ring. Bring long-nose pliers and sharp scissors.

Feb. 28 – Mar. 1
8-4:30

3,399

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

Feb. 28 – Mar. 1
8-4:30

2,959

- SOME COURSES ARE LIMITED TO 25 PARTICIPANTS.

- FIRST COME FIRST SERVE BASIS.

- ALL COURSES FEES ARE INCLUSIVE OF 10% VAT.

Note: Schedules are subject to change without prior notice. Only Cash or company checks will be accepted.

TRAINING VENUE: TLRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, Metro Manila TLRC also offers group and corporate trainings with discounted rate. Please inquire at 727-6205 loc. 208, 209 / 0928-5022684