Introduces students to knowledge of accounting processes, from recording transactions in journals and ledgers to preparing financial statements; enhances students ability to apply their knowledge in a business setting; and develops students' ability to exercise professional judgement and communicate information concerning business practices with stakeholders.
Topic 1 Introduction of bookkeeping system: double entry accounting
Topic 2 Accounting for retail business: sales and purchases
Topic 3 Accounting for business I
Topic 4 Accounting for business II
Topic 5 Accounting for business III
Topic 6 Financial Statements
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
|On completion of this unit, students should be able to:|
|1||understand the concepts of double entry accounting and accounting cycle|
|2||analyse accounting information and record business transactions in financial documents within accounting cycle|
|3||present, analyse and interpret financial information using the language of business to communicate with stakeholders effectively|
|4||understand internal control and AASB regulatory framework that govern the measurement and disclosures of accounting information|
On completion of this unit, students should be able to:
- understand the concepts of double entry accounting and accounting cycle
- analyse accounting information and record business transactions in financial documents within accounting cycle
- present, analyse and interpret financial information using the language of business to communicate with stakeholders effectively
- understand internal control and AASB regulatory framework that govern the measurement and disclosures of accounting information
- No prescribed texts.
- No prescribed texts.
Teaching and assessment
Commonwealth Supported courses
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