Join the Technology Resource Center (TRC) Business and Livelihood Training for the month of February 2012. Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.

Technology Resource Center (TRC) Training Schedule February 2012

DATE / TIMECOURSE – DESCRIPTIONPRICE
Feb. 1-2
9am-5:30pm
Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, plant operations, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap.
Php 3,399
Feb. 1-2
9am-5:30pm
Business Planning for Small Entrepreneurs
Lecture/Workshop: entrepreneurship, components of a business plan (marketing, production and business operations, financial aspect).
Php 2,959
Feb. 2-3
8am-4:30pm
Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.
Php 2,959
Feb. 3
9am-5:30pm
Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloon as decorations.
Php 1,815
Feb. 3
9am-5:30pm
Setting up a Micro Lending Business
Lecture: lending act, financing act, type of microloans, simple interest & effective interest rate, different method of computation, micro-lending & credit cooperative, procedure in granting loan, documents used in granting loans..
Php 1,375
Feb. 6-7
8am-4:30pm
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, soymilk, soy burger and soy flan. Bring apron and hand towels.
Php 3,399
Feb. 6-8
9am-5:30pm
Fresh Flower Arrangement & Flower Shop Operation & 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.
Php 3,729
Feb. 8-9
9am-5:30pm
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.
Php 3,509
Feb. 8-11
9am-5:30pm
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.
Php 4,169
Feb. 9-11
9am-5:30pm
Starting a Travel Service Business
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, reservations 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.
Php 3,729
Feb. 10-11
9am-5:30pm
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. Bring calculator.
Php 3,399
Feb. 13-14
9am-5:30pm
Basic Meat Processing
Meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hand on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger, and beef tapa. Bring apron and hand towels.
Php 3,399
Feb. 13-14
9am-5:30pm
Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, convention, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for a successful events.
Php 2,959
Feb. 13-15
9am-5:30pm
Ornamental Plant Production and Practical Lndscaping (with field trip)
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.
Php 3,729
Feb. 15-16
9am-5:30pm
Basic Cake Decorating
Lecture: Preparation and application of boiled sugar icing, sugar flowers, gumpaste figurines and flowers, lettering, bordering and bunching. Bring apron and hand towels.
Php 3,399
Feb. 15-16
9am-5:30pm
Laundry Soap and Detergents
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. bring calculator.
Php 3,399
Feb. 16-17
9am-5:30pm
Setting up a Junk Shop Business (with field trip)
Lecture: trends and prospects of a junkshop business, solid wastes and recyclable wastes for junk shop, costing, buying, selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement.
Php 3,289
Feb 17-19
9am-5:30pm
Home Bakeshop
Lecture: functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. 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, choco chip with peanut butter and crinkles. Bring calculator, apron and canister.
Php 3,729
Feb. 17-20
9am-4:00pm
Food Service Management (with field trip)
Lecture: coffee shop, ethnic, gourmet, seafood and health food restuarants, canteen and carinderia management, menu planning, site selection, equipment, furnishings, personnel administration, marketing, advertising and cost control.
Php 3,729
Feb. 18-19
8am-6:00pm
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.
Php3,289
Feb. 20-21
9am5:30pm
Advanced Meat Processing
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. Bring apron and towels.
Php3,399
Feb. 20-21
9am-5:30pm
Advanced and Latest Trends in Floral Design (Flower Arrangement)
(Pre-requisite: basic knowledge in 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 foliages. Bring 3 kinds of medium-sized vases.
Php3,399
Feb. 20-21
9am-5:30pm
Setting up a Hardware and Construction Supply Store
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.
Php 2,959

Feb. 22
9am-5:30pm

Corsage and Bouquet Making
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.
Php 1,815
Feb. 22-23
9am-5:30pm
Advanced Cake Decorating
Hands-on: caker top arrangements, scrolls, different designs for wedding cakes, sugar roses, daisies, chrysanthemum, gum paste, panelling, painting and landscaping of birthday cakes, 3 layered lighted wedding cake, flower bouquet, free hand cattleya and roses.
Php 3,399
Feb. 22-23
9am-4:00pm
Quail Egg Production and Management (with field trip)
Lecture: Types of quail breeds, housing, production and management, feeds and feeding, health management and cost and return analysis.
Php 2,959
Feb. 22-25
9am-5:30pm
Starting a Travel Service Business
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, reservations 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.
Php 3,729
Feb. 24-25
9am-4:00pm
Basic Culinary – Principles and Techniques
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, hygenic food preparations, including presentation of meals for family and simple gatherings. Hands-on: different culinary preparations. Bring apron and towels.
Php 3,399
Feb. 27
9am-5:30pm
Perfumes and Colognes
Lecture: starting a perfume business, formulations, types of perfumes and colognes, product requirements, material specification, cost and return analysis. Hands-on: oil-based and water-based, cream perfume for men and ladies, body splash, gel colognes and eau de toilette.
Php 1,815
Feb. 27-28
9am-5:30pm
Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring Calculator.
Php 2,959
Feb. 27 – March 1
9am-5:30pm
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.
Php 4,169
Feb. 28-29 & March 1
9am-4:00pm
Tilapia Culture (with field trip)
Lecture: Grow-out pond culture, tilapia fingerlings 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.
Php 3,289
Feb. 29- Mar. 1
9am-5:30pm
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. Bring calculator.
Php 3,399

Note: Schedules are subject to change without prior notice.

A minimum number of five (5) participants is required per course. Please make an early reservations and call one day before the training for final confirmation.

First Come, First Served. All Course Fees are inclusive of 10% VAT

Please call at (632) 822-9712/ (632) 822-5087/ (632) 822-5418 local. 201/203/204

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

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