Course Expectations

After successful completion of this course, the student will be able to:

*Define concepts of generally accepted accounting principles and demonstrate an understanding of the fundamentals of the accounting equation.
*Classify items as assets, liabilities or owner's equity.
*Analyze business transactions using source documents or narration and describe effect on accounting equation.
*Journalize business transactions using various journal entries.
*Post information from journals to ledgers.
*Prepare and analyze various financial statements.

Schedule

First Semester

Chapter 1 – Starting a Proprietorship

Chapter 2 – Starting a Proprietorship: Changes That Affect Owner’s Equity

Chapter 3 – Analyzing Transactions into Debit and Credit Parts

Chapter 4 – Journalizing Transactions

Chapter 5 – Posting to a General Ledger

Chapter 6 – Cash Control Systems

Chapter 7 – Work Sheet for a Service Business

Chapter 8 – Financial Statements for a Proprietorship

Chapter 9 – Recording Adjusting and Closing Entries for a Service Business

Mid Term Exam

Chapter 10 – Journalizing Purchases and Cash Payments

Chapter 11 – Journalizing Sales and Cash Receipts

Chapter 12 – Posting to General and Subsidiary Ledgers

Chapter 13 – Preparing Payroll Records

Chapter 14 – Payroll Accounting, Taxes, and Reports

Chapter 15 – Work Sheet for a Merchandising Business

Chapter 16 – Financial Statements for a Partnership

Chapter 17 – Recording Adjusting and Closing Entries for a Partnership

Final

Evaluation and grades

·       This course is graded using a total point system.  Each activity will generate points.  If you also would like a copy of these reports please email or call me and they will be sent to you as the students receive them. Their final grade will be computed as 90% class work and 10% comprehensive final.  We will complete a variety of chapters, workbook pages, projects, group lessons, and presentations and that will make up the points offered for the semester.

   The grading scale is the standard scale:

90%-100%      A

80%-89%        B

70%-79%        C

60%-69%        D