Special Evening Sessions
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| Nov. 5-6 5:30-8:30 | Cupcakes Varieties Php2,239 Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. Hands-on: Carrot, banana, lemon and black forest cupcakes. |
| Nov. 7-8 5:30-8:30 |
Starting to be an “Entrepïnoy” (with field trip)Php1,596
It deals with the tools necessary to actually start a chosen business that would be operational even the owner is presently engaged in employment. It covers issues on Why a start business? How to choose a business? and How to start the business? and creating a developmental plan for the business. |
| Nov. 13-14 5:30 - 8:30 | |
| Nov. 14-15 5:30-8:30 | How to be a Mobile Booking and Ticketing Agent Php1,596 (Start your own On-line Booking and Ticketing Services) Book and issue tickets within the convenience of your time and work space. This is a technology based activity that can introduce you to the world of travel and evolve into a full service travel business later on. This is ideal for those who are currently working and may choose to even work after their regular work in order to augment their incomes. This is also recommended for those entrepreneurs who wants to maximize their disposable time and work whenever they are mobile. |
| Nov.18-22 5:30-8:30 |
Basic Silkscreen Printing Php4,419
Lecture/Hands-on: artwork preparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying. |
| Nov. 18-22 5:00-9:00 | Hi-Fiber Breads Php5,000 Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. Hands-on: squash, camote and ube bread products (pan de sal, ensaymada, bun and loaf bread). Bring calculator, hand towels and bread canisters. |
| Nov. 21-22 5:30-8:30 | Healthy Polvorons Php2,239 Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. Hands-on: rice crispies, choco dip, malunggay and squash polvoron. |
| Nov. 25-26 5:30-8:30 | How to be a Travel Service Provider Php1,596 (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 use of technology for easier access and servicing of clients which suits the needs of the entrepreneur starting this business who does not have the luxury of time because of work and those who would like to only to work from home.. |
| Nov. 25-29 5:30-8:30 | Accounting for Non-Accountants Php3,775 Lecture/Workshop: concepts, terminologies, procedures and basic knowledge to analyze business transactions, collect information in accounting records and prepare general purpose financial statements for business entities. Bring calculator. |
| Nov. 27-28 5:30-8:30 | Holiday Hams Php2,239 Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: pork and chicken ham, and pear-shaped ham |
Nov. 4 9-5:30 (NEW) |
REGULAR DAYTIME CLASSES
Soft-Shelled Crab Fattening Php1,375 Industry potentials, site selection, pond construction and maintenance, feeds and feeding, harvesting and marketing. |
| Nov. 4-5 8-4:30 | 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. |
| Nov. 4-5 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 cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. |
| Nov. 5-6 9:00 - 5:30 | CARINDERIA: Pinoy Food Outlet Php3,499 Lecture: Planning, organization, management, cost control and pricing. Hands-on: Preparation of different menus. |
Nov. 5-6 8:00 - 4:30 Nov. 6-9 | 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. Hand-on: Hair trimming, perming, dyeing and make-up (daytime, evening, and glamour) Bring model, scissors, cape, towel, hairpins & comb COMMERCIAL BREADMAKING (limited slots still available!) |
| Nov. 7-9 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: artwork preparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying. |
| Nov. 7-9 9-5:30 | 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. |
| Nov. 7-9 9:00 - 4:00 | Swine Production and Management (with field trip) Php3,289 Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. |
| Nov. 11 9:00 - 5:30 (NEW) | Seafood Value Chain Management Php1,375 Harvest handling, transport logistic, product shelf life handling. |
| Nov. 11-12 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. |
| Nov. 11-13 9:00 - 5:30 | 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. |
| Nov. 11-13 9:00 - 5:30 | Ornamental Plant Production and Practical Landscaping Php3,729 (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. |
| Nov. 12-13 9:00 - 5:30 | Meat Shop Management and Meat Cutting Php3,729 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 hygiene, equipment requirements, cost and return analysis. Hands-on: pork cutting. |
| Nov. 12 9:00 - 5:30 | Trendy Balloon Decors Php1,815 Lecture/Hands-on: material requirement and supplier, cost requirement, balloon-twisting and how to make balloons as decorations. |
| Nov. 13-14 9:00 - 5:30 | Basic Cake Decorating (with field trip) Php3,499 Preparation and application of boiled sugar icing, sugar flowers, gumpaste figurines and flowers, lettering, bordering and flower bunching. |
| Nov. 14-15 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. |
| Nov. 14-15 9:00 - 4:00 | Laundry Soap & Detergents Php3,399 Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator. |
| Nov. 14-15 9:00 - 5:30 Nov. 15-17 | Operating a Retail Store Business Php2,959 Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning. HOME BAKESHOP (Limited slots still available!) |
| Nov. 16-17 8-6:00 | 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. |
| Nov. 16-18 9:00 - 5:30 | Fresh Flower Arrangement & Flower Shop Operation & Management Php3,729 (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. |
| Nov. 16-19 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. |
| Nov. 18-19 9:00 - 5:30 | All-Time Goodies and Treats Php3,499 Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing. Hands-on: bom bons, marble cashew bark, chocolate-coated crispies, pinwheel cookies, assorted brownies, food for the Gods, butterscotch bars, fruit cake bars, sylvannas. |
| Nov. 18-19 9-4:00 5:30 | Quail Egg Production and Management (with field trip) Php2,959Types of quail breeds, housing, production and management, feeds and feeding, health management and cost and return analysis. |
| Nov. 19 9:00 - 5:30 | Corsage and Bouquet Making Php1,815 9-5:30 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. |
| Nov. 19-20 8-4:30 | Soybean Processing Php3,499 Lecture: Product formulation, processing guidelines, quality control, sanitation pratices, storage tips, packaging, costing, raw material sourcing and equipment requirements. Hands-on: taho, tokwa, soy milk, soy burger & soy flan. |
| Nov. 20-22 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 |
| Nov. 20-23 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. |
| Nov. 21 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. |
| Nov. 21-23 9-4:00 | 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. |
| Nov. 22-23 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 foliages. Bring 3 kinds of medium-sized vases. |
| Nov. 22-23 9-5:30 | 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. |
| Nov. 25-26 9:00 - 5:30 | Advanced Meat Processing Php3,499 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. |
| Nov. 25-26 9:00 - 5:30 | Intensive Culture of Tilapia in Tanks (with field trip) Php2,959 Lecture: production system, water quality management, feeds and feeding requirement, harvesting. |
| Nov. 25-27 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: artwork preparation, mesh stretching, t-shirt/fabric printing, hand cut and photographic stencil making, finishing-curing and drying. |
| Nov. 25-27 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. |
| Nov. 27-28 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. |
| Nov. 27-28 9:00 - 5:30 | Catering Business Operation Php2,959 Lecture: Table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. |
| Nov. 28 9:00 - 5:30 | Skin Care Products Php1,815 Lecture: status of skin care products industry, skin care product specification, sources of raw materials and pricing. Hands-on: facial wash, toner, sun block, and whitening lotion. |
| Nov. 29-30 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/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. |
| Nov. 29-30 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. |
| Nov. 29-30 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. |
| Nov. 29-30 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. |
All scheduled courses are available only at TRC's office in Makati City, Metro Manila.
Interested participants are advised to make early reservations. A minimum of 5 participants is required per course. Only cash or company checks will be accepted.
For more details, please call 822-5418, 8229712 822-5087.
Source: TRC Website
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