Sep 15, 2019  
2018-2019 General Catalog Archived 
2018-2019 General Catalog Archived [ARCHIVED CATALOG]

Accounting and Finance: Night/Hybrid, A.A.S.

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A25800  Total credit hours: 65

The Accounting curriculum is designed to provide students with the knowledge and the skills necessary for employment and growth in the accounting profession. Using the “language of business,” accountants assemble, analyze, process, and communicate essential information about financial operations.

In addition to course work in accounting principles, theories, and practice, students will study business law, finance, management, and economics. Related skills are developed through the study of communications, computer applications, financial analysis, critical thinking skills, and ethics.

Graduates should qualify for entry-level accounting positions in many types of organizations including accounting firms, small businesses, manufacturing firms, banks, hospitals, school systems, and governmental agencies. With work experience and additional education, an individual may advance in the accounting profession.

Upon successful completion of this program, the student should be able to:

  1. Analyze business transactions for entry into accounting records.
  2. Prepare and maintain journals and ledgers for accounting systems, using critical thinking and generally accepted accounting principles.
  3. Prepare and present financial statements, budgets, and income tax returns.
  4. Provide effective written and oral communication in a business environment.
  5. Demonstrate basic knowledge of managerial accounting concepts and principles.

Technical Standards

In addition to DCCC requirements and course objectives, there are professional standards that encompass communication, motor skills, sensory and cognitive ability and professional conduct that are essential for the competent study and practice of this program.  Accounting Technical Standards  (PDF)

First Fall

First Spring

First Summer

Second Fall

Second Spring

Second Summer

Third Fall

Third Spring

Third Summer

Fourth Fall

Fourth Spring

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