Below are the courses available at TRC (previously known as TLRC) this April 2008.
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.
Date: Apr. 4
Time: 8-4:30
Fee: 1,375
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.
Date: Apr. 5-6
Time: 8-4:30
Fee: 3,399
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.
Date: Apr. 5-6
Time: 8-4:30
Fee: 3,399
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.
Date: Apr. 8-9
Time: 8-4:30
Fee: 2,959
Trendy Balloon Decors
Basic course on how to make balloons as decorations.
Date: Apr. 9
Time: 1-5:00
Fee: 770
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.
Date: Apr. 10-11
Time: 8-4:30
Fee: 3,509
Therapeutic Massage (Swedish Style)
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.
Date: Apr. 10-11
Time: 8-4:30
Fee: 3,399
Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap.
Date: Apr. 12-13
Time: 8-4:30
Fee: 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.
Date: Apr. 12-15
Time: 8-4:30
Fee: 4,169
Tilapia Culture (with field trip)
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.
Date: Apr. 14-16
Time: 9-4:00
Fee: 3,289
Food Cart Business
Lecture: starting, managing and franchising a food cart business to maximize its income potential, food cart conceptualization, menu planning, costing, inventory procedure, supplies procurement, business management and concept of food cart franchising.
Date: Apr. 16
Time: 8-4:30
Fee: 1,375
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.
Date: Apr. 16-17
Time: 8-4:30
Fee: 2,959
Coffee Shop Management and Operation
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations.
Date: Apr. 16-18
Time: 8-3:00
Fee: 3,729
Fruit Juices and Purees
Lecture: Product formulation, processing techniques, quality control guidelines, material and equipment sourcing, cost and return analysis. Hands-on: processing of fruits in season. Bring apron and hand towels.
Date: Apr. 17-18
Time: 8-4:30
Fee: 3,399
Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.
Date: Apr. 18-19
Time: 8-4:30
Fee: 2,959
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.
Date: Apr. 19-20
Time: 8-4:30
Fee: 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.
Date: Apr. 20-22
Time: 8-4:30
Fee: 3,729
Soybean Processing
Lecture: product formulation, processing guidelines, quality control, sanitation practices, storage tips, packaging, costing, raw material sourcing and equipment requirement. Hands-on: taho, tokwa, soy catsup, soy milk, soy burger and soy flan. Bring apron and hand towels.
Date: Apr. 21-22
Time: 8-4:30
Fee: 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.
Date: Apr. 23
Time: 8-4:30
Fee: 1,375
Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.
Date: Apr. 23-24
Time: 8-4:30
Fee: 2,959
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.
Apr. 24-25
Time: 8-4:30
Fee: 2,959
Franchising a Business
Lecture: franchising restaurants, fastfood chains, stores, non-food industries, auto products and services, responsibilities and the step-by-step procedure in the application and maintenance of a franchise. With sample cases.
Date: Apr. 25
Time: 8-4:30
Fee: 1,375
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.
Date: Apr. 25-26
Time: 8-4:30
Fee: 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.
Date: Apr. 26-27
Time: 8-6:00
Fee: 3,289
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.
Date: Apr. 27-30
Time: 8-4:30
Fee: 4,169
Planning and Operationalization of a Day SPA (with field trip)
Lecture: How to get started, design, layout, products and services focused on aromatherapy, Filipino hilot and reflexology, market strategy and pricing, facilities/equipment and supplies, management and manpower/training requirements, rules and regulations to gain accreditation, Mini-workshop on capital requirements in the operationalization of a Day SPA. Bring calculator.
Date: Apr. 28-30
Time: 8-4:30
Fee: 3,729
A minimum number of five (5) participants is required per course.
Please make early reservations, we will call you for final confirmation three days before the training. Or you may contact Ms. Agnes Cruz at telephone no. 721-0063 and 727-6205 loc. 201.
FIRST COME, FIRST SERVED. ALL COURSE FEES ARE INCLUSIVE OF 10% VAT
Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted.
Written by Lito Montala
Lito Montala was an online entrepreneur who enjoys blogging about entrepreneurship and gathering information for his blog to help budding entrepreneurs. You can also reach him on twitter: http://twitter.com/LitoMontala
Like this post? Why not share it with your friends on facebook? Click the facebook share button and share now!
{ 4 comments… read them below or add one }
This is absolutely the best site that provides technology and livelihood opportunities for every Filipinos alike to sustain their lives. Offering different livelihood projects and course as a training for future career.
Hi! IM lynda, pls advice me when is your training for the bakery management course. thanks.
@Lynda m. bautista
I can’t tell when will they have it. Please see my latest post of TRC training courses offered on June 2009. Check the TLRC category on the right side bar of this blog.
hi kindly post seminars for flower arrangement
Do Not be Shy. Share Your thoughts!