The Technology Resource Center (TRC) serves the public through the acquisition and promotion of technology and livelihood skills and information for Filipinos worldwide. A government corporation attached to the Department of Science and Technology, the TRC operates as a self-sustaining institution.

Fully committed to meet the practical technology needs of micro, small and medium enterprises, the TRC regularly conducts various types of hands-on and personalized training programs.

Business and Livelihood Training Schedule for the month of June 2013

June 3
9:00 – 5:30
Hair Care Products   Php1,815
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.
June 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 creamon-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors.
June 3-4
9:00 – 5:30
Simple Business Planning for Entrepreneurs  Php2,959
Lecture/Workshop: entrepreneurship, components of a business plan (marketing, production & business operations, financial aspect).
June 3-5
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.
June 4-5
8:00 – 4:30
Hair Trimming, Perming, Dyeing and Make-up Techniques  Php3,399
Lecture: Structures, divisions, forms, characteristics and styles of hair; purposes of make-up, facial balance and applications. Hands-on: Hair trimming, perming, dyeing, make-up (daytime, evening and glamour) Bring model, scissors, cape, towel,hairpins and comb.
June 5-7
9:00 – 4:00
Tilapia Culture (with field trip)  Php3,289
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.
June 5-8
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.
June 6-7
9:00 – 5:30
Setting up a Junk Shop Business (with field trip)  Php3,289
Lecture: Trends and prospects of a junk shop business, solid wastes and recyclable wastes for junk shop, costing, buying, selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement.
June 6-8
9:00 – 4:00
Swine Production and Management (with field trip)  Php3,729
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management.
June 7
9:00 – 5:30
Perfumes and Colognes  Php1,815
Lecture: starting a perfume business, formulations, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette.
June 7-8
9:00 – 5:30
Laundry Soap & Detergents  Php3,399
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring
calculator.
June 10-11
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.
June 10-11
9:00 – 5:30
Pekin Duck Production (with field trip)   Php3,289
Breeds and breeding, housing; nutrition; feeds and feeding; sources of stocks and economics.
June 10-11
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
June 10-11 & 13
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: computer/digital art preparation, hand cut and photographic stencil making, finishing-curing and drying, printing techniques, mesh stretching, t-shirt, decals and fabric printing.
June 13-14
9:00-5:30
Jewelry Appraisal and Pawnshop Operation  Php3,399
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.
June 14-16
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./td>
June 15-17
9:00 – 5:30
Fresh Flower Arrangement & Flower Shop Operation & 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.
June 15-16
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.
June 15-18
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.
June 17-18
9:00 – 5:30
Aromatic and Decorative Candle Making  Php3,399
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/molding 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.
June 17-18
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.
June 17-18
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.
June 18
9:00 – 5:30
Corsage & 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.
June 18-20
9:00 – 5:30
Ornamental Plant Production
and 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, remodeling a garden, materials and structural elements for the garden.
June 19-20
9:00 – 5:30
Advanced Meat Processing  Php3,499
Lecture: Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (pork and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon.
June 19-20
9:00 – 5:30
How to Start and Manage Janitorial Services   Php2,959
Lecture: scope of janitorial services and management, manpower distribution, communication skills for trainees, equipment and supplies, operation and management, sales, cost and return analysis.
June 19-20
9:00 – 5:30
(NEW)
Coffee Business Management
(in cooperation with Cavite State University)
 
 Php3,609
Lecture: personnel administration, organization, site selection, marketing, alternative sources or suppliers of raw materials and/or equipment, cost requirements. Hands-on: Espresso beverage preparations (hot and cold).
June 19-21
9:00 – 4:00
Layer Production (Table Egg)
and Management (with field trip)
 
 Php3,289
Layer breed, production management, housing, nutrition, feeds and feeding management and production economics.
June 21-22
9:00 – 5:30
Advanced and Latest Trends in
Floral Design (Flower Arrangement)
 
 Php3,399
(Pre-requisite: basic knowledge of flower arrangement)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 foliage’s. Bring 3 kinds of medium-sized vases
June 21-22
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.
June 21-22
9:30 – 5:00
Herbal Bath Soap  Php3,399
Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya, cucumber & carrot soap, germicidal & moisturizing bath soap.
June 24-25
9:00 – 4:00
Catering Business Operation   Php2,959
Lecture: Table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bringcalculator.
June 24-25
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.
June 24-26
9:00 – 5:30
(NEW)
Digital Printing Techniques  Php3,729
(Pre-requisite: basic knowledge of computer operation)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.
June 24-26
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.
June 25-28
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
June 26-27
9:00 – 4:00
Quail Egg Production and Management (with field trip)  Php2,959
Types of quail breeds, housing, production and management, feeds and feeding, health management and cost and return analysis.
June 27-29
9:00 – 4:00
Comprehensive Mushroom
Growing and Management (with field trip)
 
 Php3,729
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.
June 28-29
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.
June 28-29
9:00 – 5:30
Jewelry Appraisal and Pawnshop Operation   Php3,399
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 & appraising of gold & diamond. Bring calculator.

For more information, please contact:
BLTD Technology Resource Center
2nd Flr. Jacinta 2 Bldg., EDSA, Guadalupe Nuevo, Makati City
Email: tlidsg@yahoo.com
Telephone: (02) 822-9712/822-5087;
truckline: (632) 822-54-18 loc. 203, 204
Contact Person: Raul Durante/Jeanette Yu (0917-819-9532)