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.

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.

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.

Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations.

Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator.

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.

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 eau de toilette.

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.

Lecture: material specifications, product formulations, costing and pricing.
Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator.

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.

Lecture: Grow-out pond culture, tilapia fingerling production, hatchery and nursery sytem management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics.

Lecture: lending act, financing act, type of microloans, simple interest & effective interest rate, different method of computation, micro-lending & credit cooperative, procedures in granting loan, documents used in granting loans.

Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing.
Hands-on: assorted chocolate candies. Bring calculator, apron, hand towels and canisters.

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.

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.

Lecture: table setting, equipment, menu planning and preparation, costing and pricing.
Hands-on: table skirting and napkin folding techniques. Bring calculator.

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.

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.

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.