What will I study?
Basic accounting 1
· Principles and procedures related to processing business transactions, financial documents and payments for customers and suppliers.
· Developing skills in processing ledger transactions and preparing an initial trial balance.
Basic accounting 2
· Maintenance and reconciliation of a cash book by accurately entering receipts and payments, balancing off the book and reconciling with bank statements.
· Knowledge and understanding of the UK banking system and related organisational activities.
· Petty cash transactions and the importance of the Journal as a primary accounting record.
· Maintain control over debtors and creditors, aided by preparation and use of debtor and creditor control accounts.
· Non-standard bookkeeping transactions and double-entry bookkeeping records.
Working effectively in accounting and finance
· Developing transferable skills and effective working in an accounting environment.
· Teamwork skills and the ability to work independently.
· Demonstrating workplace-ready standards of literacy and numeracy.
Basic costing
· Cost recording systems within an organisation and how best to respond to requests for information relating to costs and expenditure.
· Recording and extracting information, and using a costing system to provide information for management.
Computerised accounting
· Selecting and using computerised accounting or bookkeeping software to input and process data for orders, invoiced, receipts and payments.
· Preparing management and period-end reports.
Start dates
*Total fee is cost of one year of a two-year programme of study.
The table below shows you the week in which the course starts. You may be charged a fee for your course depending on your age and circumstances.
| Day |
Time |
Start date |
Wks |
Duration |
Code |
Actions |
| Tue |
09:00-16:00 |
10/09/2013 |
35 |
1 yr(s) |
1761A102 |
See Below
|
| Tue,Thu |
18:00-21:00 |
10/09/2013 |
34 |
1 yr(s) |
1761A103 |
See Below
|
| Tue |
18:00-21:00 |
10/09/2013 |
34 |
2 yr(s) |
1761A104 |
See Below
|