| Available Courses for November | | Price |
Assorted Brownies, Cookies and Bars
Lecture and hands-on: chewy moist brownies, nutty butterscotch bars, food for the Gods, chewy chocolate chip cookies, oatmeal raisin cookies, brownies with cream cheese, chocolate crinkles, supremes, butterscotch cookies, Florentines. Bring apron and hand towels. | Nov 4-5
9-5:30 | 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. | Nov 4-5
8-4:30 | 3,289 |
How to Decorate Gift Packages
Lecture: new and unique trends in gift packaging and costing. Hands-on: gift bag with miniature doll, gift bag with ribbons and flowerettes, gift basket, junior-sized round cake box and miniature cake box. | Nov 5
8-4:30 | 1,815 |
Operating a Retail Store Business
(Mini-groceries, mini-supermarkets, manufacturer's outlet store), Store operations management, inventory control, marketing strategies, cost and return analysis. | Nov 5-6
8-4:30 | 2,959 |
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 6-7
8-4:30 | 2,959 |
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 6-9
8-4:30 | 4,169 |
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 8-11
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 10
8-4:30 | 1,375 |
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 10-11
8-4:30 | 3,399 |
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 11-12
8-4:30 | 3,399 |
Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. | Nov 12-13
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 13-14
8-4:30 | 3,399 |
Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. | Nov 14
8-4:30 | 1,815 |
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 15-16
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. | Nov 15-17
8-4:30 | 3,729 |
Advance 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 hand towels. | Nov 17-18
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. | Nov 20-23
8-4:30 | 4,169 |
Advance Fashion Accessories
Lecture: advanced techniques on method and design. Hands-on: Chain bracelet in multi-coiled wire method, Swarovski chain bracelet in wire winding and loop method, fashionable ring, bangle-type bracelet and charmed bracelet. | Nov 20
8-4:30 | 1,815 |
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. | Nov 21
8-4:30 | 1,815 |
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 |
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 24
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 25-26
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. | Nov 26-28
8-4:30 | 3,729 |
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. | Nov 29-30
8-4:30 | 3,399 |
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 29-30
8-4:30 | 3,399 |
| 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 10% VAT
Note: Schedules are subject to change without prior notice. Only cash or company checks will be accepted. |
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