FACULTY OF BUSINESS
Department of Business Administration
BA 251 | Course Introduction and Application Information
| Course Name |
Financial Accounting I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BA 251
|
Fall
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | DiscussionProblem SolvingLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course introduces the basic concepts and principles of accounting for preparing the financial statements such as statement of financial performance (income statement) and statement of financial position (balance sheet). The real focus of the course is covering the meaning of accounting information and how decision makers use this information. Throughout this course students will be provided with financial accounting concepts to give an understanding of how accounting information is made available for those who may be a manager at any level. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course is designed as an introductory accounting course in which the aim is to initiate the students in the use and preparation of financial statements. As aspiring managers, the students need to recognize the need for accounting principles, procedures and the financial statements in decision making process of companies. The course focuses on detailed understanding of accounting concepts, accounting principles, accounting cycle, recording of transactions. |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to accounting | |
| 2 | Overview of the Accounting Environment | Chapter 1 |
| 3 | Accounting Cycle | Chapter 2 |
| 4 | Accounting Cycle | Chapter 2 |
| 5 | Completing the Accounting Cycle - Preparation of single entity financial statements | Chapter 3 |
| 6 | Completing the Accounting Cycle - Preparation of single entity financial statements | Chapter 3 |
| 7 | Completing the Accounting Cycle - Preparation of single entity financial statements | Chapter 3 |
| 8 | Presentation of Financial Statements | Chapter 4 |
| 9 | Presentation of Financial Statements | Chapter 4 |
| 10 | Internal Control, Cash and Receivables | Chapter 5 |
| 11 | Internal Control, Cash and Receivables | Chapter 5 |
| 12 | Inventory and Merchandising Operations | Chapter 6 |
| 13 | Inventory and Merchandising Operations | Chapter 6 |
| 14 | Inventory and Merchandising Operations | Chapter 6 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Financial & Managerial Accounting, Jan Williams and Mark Bettner and Joseph Carcello, 2023, 20th edition. ISBN10: 1264445245 ISBN13: 9781264445240 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
5
|
5
|
25
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
14
|
14
|
| Final Exam |
1
|
25
|
25
|
| Total |
140
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to solve problems with an analytical and holistic viewpoint in the field of business administration. |
X | ||||
| 2 | To be able to present the findings and solutions to the business problems in written and oral formats. |
|||||
| 3 | To be able to interpret the application of business and economic concepts, and philosophies at the national and international levels. |
X | ||||
| 4 | To be able to use innovative and creative approach for real-life business situations. |
|||||
| 5 | To be able to demonstrate leadership skills in different business situations. |
|||||
| 6 | To be able to interpret the reflections of new technologies and softwares to business dynamics. |
|||||
| 7 | To be able to integrate knowledge gained in the five areas of business administration (marketing, production, management, accounting, and finance) through a strategic perspective. |
|||||
| 8 | To be able to act in accordance with the scientific and ethical values in studies related to business administration. |
X | ||||
| 9 | To be able to work efficiently and effectively as a team member. |
|||||
| 10 | To be able to have an ethical perspective and social responsiveness when making and evaluating business decisions. |
|||||
| 11 | To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
|||||
| 12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
|||||
| 13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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