Thanks to the management of Technology Resource Center (TRC) most specially to Director General Tony Ortiz and Dr. Rosalinda “Alo” Laxamana for all the support given to our organization.
We were given the chance to attend and see the potentials of the training provided by TRC and somehow interviewed some students and trainers.
We have received several inquiries on the following:
- How to start a business
- With a specific capital, what business can we start with?
- What are the characteristics to become a successful entrepreneur?
- And so on…
We will answer all your queries and for a start you may attend the seminars of TRC at the following schedule:
Feb. 2-3, 8:00 AM - 4:30PM
Specialty Cakes and PastriesLecture: 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, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters.
Feb. 2-4, 8:00 AM - 3:00 PM
Layer Production (Table Egg) (with field trip)
Lecture: Layer breed, production management, housing, nutrition, feeds and feeding management and production economics.
Feb. 2-5, 8:00 AM - 4:30PM
Restaurant Business Management (with field trip)
Coffee shop, ethnic, gourmet, seafood and health food restaurants; menu planning; site selection; equipment, furnishings; personnel administration; marketing, advertising; cost control.
Feb. 5-6, 8:00 AM - 4:30PM
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.
Feb. 7-8, 8:00 AM - 4:30PM
Basic Cake Decorating
Preparation and application of boiled sugar icing, sugar flowers, gum paste figurines and flowers, lettering, bordering and flower bunching. Bring apron and hand towels.
Feb. 8, 8:00 AM - 4:30PM
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.
Feb. 9-10, 8:00 AM - 4:30PM
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.
Feb. 9-11, 8:00 AM - 4:30PM
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.
Feb. 11, 8:00 AM - 4:30PM
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.
Feb. 12-13, 8:00 AM - 4:30PM
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.
Feb. 12-14, 9:00AM - 4:00PM
Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics.
Feb. 13-15, 8:00 AM – 3:00PM
Coffee Shop Management and Operation (with field trip)
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations.
Feb. 14-15 (NEW), 8:00 AM - 4:30PM
Hair Styling and Treatment
Lecture: Structures, divisions, forms, characteristics and styles of hair. Hands-on: Cellophane, hot oil, relax and rebond. Bring model, cape, towel, hairpins and comb.
Feb. 15, 8:00 AM - 4:30PM
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.
Feb. 16-17, 8:00 AM – 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.
Feb. 16-17, 8:00 AM - 4:30PM
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, plating of jewelry (gold to gold). Bring calculator.
Feb. 16-19, 9:00AM - 4:00PM
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.
Feb. 18-19, 8:00 AM - 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.
Feb. 19-20, 8:00 AM - 4:30PM
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.
Feb. 20, 8:00 AM - 4:30PM
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.
Feb. 21-24, 8:00 AM - 4:30PM
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.
Feb. 21-22, 8:00 AM - 4:30PM
How to Start and Manage a Car Wash Business (with field trip)
Lecture: getting started, operation requirement, human resource management, sales and marketing, effective service to prevent customer loss and proposed capitalization.
Feb. 23-24, 8:00 AM - 4:30PM
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.
Feb. 26, 8:00 AM - 4:30PM
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.
Feb. 26-27, 8:00 AM - 4:30PM
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.
Feb. 26-27, 8:00 AM - 4:30PM
Goat and Sheep Raising (with field trip)
Future of the industry, breeds and breeding, herd management, housing facilities and equipment, feeds and feeding practices, pest and disease control, processing of goat meat and milk production, cost and return analysis.
Feb. 27-28, 8:00 AM - 4:30PM
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket.
Feb. 28-29, 8:00 AM - 4:30PM
Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator.
Feb. 29 - Mar. 1, 8:00 AM - 4:30PM
Operating a Retail Store Business (with field trip)
(Mini-groceries, mini-supermarkets, manufacturer's outlet stores), Store operations management, inventory control, marketing strategies, cost and return analysis.
NOTE: 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 VAT
Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted.
Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.
TRAINING VENUE: TRC Building, 2nd Floor, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City. TRC also offers group and corporate trainings with discounted rate. Please inquire at 727-6205 loc. 208, 209 / 0928-5022684
Or visit also their website at: www.tlrc.gov.ph but come back to our blogspot soon! :)
DO IT RIGHT THE FIRST TIME: Know if Franchising is for You
