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"Business and Livelihood Training. Our expertise.
Profits and Sustainability. Our guarantee."
Available Courses
November
Date/Time
Price
Silkscreen Printing
Lecture: basic, photographic and in-process
silkscreen printing. Bring #0.5 technical
pen and ink.
Nov. 3-5
8-4:30
3,729
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.
Nov. 3-6
8-4:30
4,169
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.
Nov. 3-6
8-4:30
3,729
Ornamental Plant Production and Practical
Landscaping (with field trip)
Types and kinds of gardens 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. 6-8
8-4:30
3,729
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.
Nov. 7-9
8-3:00
3,729
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, soy
catsup, soy milk, soy burger and and soy
flan. Bring apron and hand towels.
Nov. 8-9
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.
Nov. 9
8-4:30
1,375
Laundry Soap and Detergents
Lecture: material specifications, product
formulations, costing and pricing. Hands-on
: Laundry bar soap, liquid and powdered
detergents. Bring calculator.
Nov. 10-11
8-4:30
3,399
Personality Development Workshop
Lecture: personal growth in a corporate
environment, visual poise, power
dressing/wardrobe and figure control, verbal
poise, business protocol and manners, people
relations and social awareness. Demo: make
up and hair style for casual and business
occasions and mini workshop on the
preparation of personal wellness diary.
Nov. 10-11
8-4:30 (NEW)
3,399
Home Bakeshop
Lecture: classification of cakes, mixing
methods and formulations, functions of
ingredients, sourcing of materials and
equipment, costing and sanitation. Hands-on:
chiffon cake, sponge cake, pies, fillings
and cookies (hand, bagged-out and spritz).
Bring calculator, apron, hand towels and
canisters.
Nov. 10-13
8-4:30
4,169
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.
Nov. 12
8-4:30
1,375
Accounting and Record
Keeping for Small Businesses
Lecture:
bookkeeping, reporting and analysis of
transaction results for small business
operators and owners. Bring calculator.
Nov. 13-14
8-4:30
2,959
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.
Nov. 14-15
8-4:30
3,399
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 successfull
events.
Nov. 15-16
8-4:30
2,959
Personal Financial
Planning: How I Should Manage my Personal
Fund
Lecture:
how to successfully manage your saving,
income and expenditures, how to evaluate and
financial goal into reality, how and where
to invest your money, investment and
business options.
Nov. 16
8-4:30 (NEW)
1,375
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.
Nov. 17-18
8-4:30
3,399
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.
Nov. 17-19
8-4:30
3,729
Layer Production (Table Egg) (with field
trip)
Layer breed, production management, housing,
nutrition, feeds and feeding management and
production economics.
Nov. 18-20
8-3:00
3,289
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
(port and chicken), pork barbeque, spicy
wings, pear-shaped ham and morcon. Bring
apron and hand towels.
Nov. 19-20
8-4:30
3,399
Operating a Retail Store Business
(Mini-groceries, mini-supermarkets,
manufacturer's outlet stores), Store
operations management, inventory control,
marketing strategies, cost and return
analysis.
Nov. 20-21
8-4:30
2,959
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.
Nov. 21-22
8-4:30
3,509
Catering Business Operation
Lecture: table setting, equipment, menu
planning and preparation, costing and
pricing. Hands-on: table skirting and napkin
folding techniques. Bring calculator.
Nov. 22-23
8-4:30
2,959
Therapeutic Massage (Swedish Style)
Lecture and hands-on: implementing rules and
regulations on massage, principles of
massage, history of Swedish massage, massage
manipulations, values on the practice of
massage.
Nov. 22-23
8-4:30
3,399
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.
Nov. 24-25
8-6:00
3,289
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.
Nov. 24-25
8-4:30
2,959
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.
Nov. 24-27
9-4:00
4,059
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.
Nov.
26
8-4:30
1,375
Basic Reservation and
Ticketing for Travel Agencies (with field
trip)
Lecture: introduction to travel agency
ticketing procedures and preparing a
passenger ticket.
Nov. 27-28
8-4:30
2,959
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.
Nov. 27-28
8-4:30
2,959
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.
Nov. 28-29
8-4:30
3,399
Setting Up Your
Wedding Planning Business
Lecture:
getting started in the business which
includes setting up the data base, pricing
and marketing your services, designing
business forms and contracts, developing
expertise, directing weddings and working
with vendors and role of the wedding
coordinator.
Nov. 28-29
8-4:30
2,959
TRC offers group and corporate trainings
with discounted rate.
A minimum
number of five (5) participants is required
per course.
Please contact Ms. Agnes Cruz at telephone
no. 721-0063 and 727-6205 loc. 201 for an
early reservations.
Kindly call us again three (3) days before
the scheduled training for confirmation.
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.
E
N R O L L
T O D A Y ! !
Be an entrepreneur tomorrow
THE
TRC ADVANTAGES
-Expertise gained over 27 years of
experience
-Expert trainers from the academe and business sectors
-Very affordable fees
-Hands-on training, with field trips wherever needed
-Free materials for hands-on training
-Free business consultations
-Free attendance in MagNegosyo Forums
-Accredited training by national and international agencies
-Free attendance in MagNegosyo Forums
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, 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
