Syllabus Overview:

The aim of this course is not only to disseminate accounting knowledge but to enhance the student’s ability to understand and interpret financial reports prepared by accountants and identify appropriate actions to be undertaken. Furthermore, equip with such knowledge the students will be in better positions to call upon the accountant to provide certain information applicable in any commercial environment.

The focus is on the user of the financial reports (not the preparer), and how he/she can understand them better. The course considers the contribution that accounting can make to the good management of an organization as a tool for planning, control and decision-making. It also considers the nature of, and the markets for organization/business finance.

Syllabus Outline:Upon completion of this programme the student should be able to

• Explain the principles involved in compiling standard financial reports, viz the Statement of Financial Performance, Statement of Financial Position and Statement of Cash Flows,
• Read the standard financial reports and draw conclusions as to the financial strengths and weaknesses of the entity to which they relate,
• Utilize accounting information to apply appropriate control procedures to ensure the good management of an organization
• Utilize accounting information to participate in the formulation of plans which will best achieve an organization’s objectives, in the context of the resources available,
• Utilize accounting information to frame decisions in line with organization’s objectives
• Identify potential sources of organization/business finance,
• Explain the relative merits and obligations associated with different forms of business finance.

Entry Requirements:

• Persons registering for this course should be 18 years or older.
• At least 1 year working experience, or 5 C.S.E.C

Course Duration:

• 60 Contact hours: 48 lecture hours plus 12 research hours for 4 credits. This course is available upon request and an examination is set at registration.