Business and Livelihood TRC Training Schedule for October 2008

Available Courses for October	Date/ Time	Price
Aromatic and Decorative Candle Making 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.	Oct 2-3 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 and glamour) Bring model, scissors, cape, towel, hairpins and comb.	Oct 2-3 8-4:30	3,399
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 franchisel With sample cases.	Oct 3 9-5:30	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.	Oct 4-5 8-4:30	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.	Oct 4-5 8-4:30	3,399
Setting up a Junk Shop Business (with field trip) Lecture: Trends and prospects of junk shop business, solid wastes and recyclable wastes for junk shop, costing, buying and selling techniques and pricing, tools and equipment requirements, investment requirement, manpower requirement.	Oct 6-7 8-4:30	3,289
Tilapia Culture (with field trip) 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.	Oct 6-8 9-4:00	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.	Oct 8-10, 13 9-4:00	4,059
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, hygienic food preparations, including presentation of meals for family and simple gatherings. Hands-on: different culinary preparations. Bring apron and hand towels.	Oct 7-8 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.	Oct 9-12 8-4:30	4,169
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.	Oct 11-12 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, accommodations, etc.	Oct 13 8-4:30	1,375
Trendy Balloon Decors Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations.	Oct 13 8-4:30	1,815
Basic Reservation and Ticketing for Travel Agencies (with field trip) Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.	Oct 14-15 8-4:30	2,959
Accounting and Record Keeping for Small Businesses Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.	Oct 14-15 8-4:30	2,959
Silkscreen Printing Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB.	Oct 15-17 8-4:30	3,729
Chinese Dimsum 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. Bring apron and hand towels.	Oct 16-17 9-4:30	3,399
Design and Operation of a Water Refilling Station Business (with field trip) Lecture: water concept and principles (hydrologic cycle, types of contaminants, and types of water), water contaminants, types of purification system, market potential, demand (demographic distribution on a per area basis) and supply (WRS/mineral/bottling and community water supply), business aspects of WRS.	Oct 17&20 8-4:30	2,959
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.	Oct 18-19 8-6:00	3,289
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.	Oct 18-20 8-4:30	3,729
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.	Oct 20-21 8-4:30	3,399
Perfumes and Colognes Lecture: starting a perfume business, formulations, blending of essential oils, 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 eaue de toilette.	Oct 22 8-4:30	1,815
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.	Oct 22-23 8-4:30	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, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters.	Oct 23-24 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.	Oct 25-28 8-4:30	4,169
Catering Business Operation Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.	Oct 25-26 8-4:30	2,959
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.	Oct 27-28 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, accommodations, etc.	Oct 29 8-4:30	1,375
Catfish (with field trip) Lecture: status of the industry, site selection, hatchery/nursery operation and management, grow-out culture mixturing various types of culture systems, nutrition, cost and return analysis.	Oct 29-30 8-4:30	2,959
Duck Raising Lecture: industry prospects, breeds and breeding, nutrition, cultural practices and management, cost and return analysis.	Oct 30-31 8-4:30	2,959
A minimum number of five (5) participants are 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.