Advanced Diploma in Accountancy

The Advanced Diploma in Accountancy is designed to provide the theoretical and practical perspective of the accounting field to enable candidates make an effective contribution to an organisation as a junior manager upon graduation.

Programme Objective

To provide students with the knowledge and skills that will enable them to follow a career in all areas of accounting and a wide range of careers in business and finance.

To lay the foundation for future and continuing professional development.

To develop students’ competence and practical skills in accounting.

To provide students with the relevant knowledge and understanding of accounting as it relates to the wider business context.

Delivery Method

Generally the curriculums for all levels are taught over 4 terms of 12 weeks each. Modules are conducted in formal instructor-led classroom sessions where students are introduced to the course discipline. Each term will cover 2-3 modules with 50 contact hours per module. Lectures are 3-hour sessions and Tutorial 3-hour sessions weekly.

Delivery Schedule

2019 Quarter 1
7 Jan 2019 - 5 Apr 2019

2019 Quarter 2
15 Apr 2019 - 28 Jun 2019

2019 Quarter 3
8 Jul 2019 - 20 Sep 2019

2019 Quarter 4 
30 Sep 2019 - 27 Dec 2019

AC 2260

Financial Management

AC 2121

Company Law

AC 2131

Audit and Assurance

AC 2260

Financial Management

AC 2050

Management Information System

AC 2110

Performance Management

AC 2081

Financial Markets and Institutions

AC 2050

Management Information System

AC 2121

Company Law

 

 

AC 2041

Taxation I

AC 2121

Company Law

* Advanced Diploma in Accountancy

Mode & Duration
Full-time: 9 mths
Part-time: 9 mths

Intakes

Jan  /  Apr  / Jul  /  Oct

Registration

One Month Prior to Intake Dates

Average Teacher-Student Ratio
1:30

Assessment
Each module is assessed by academic work comprising written assignments, case study reports, essays, examination as determined by the subject profile. The assessment criterion varies from module to module and level to level.

Advanced Diploma in Accountancy

Academic Requirement:
2 GCE A-Level
or
EASB Foundation Programme
or
LCCI Diploma Level 3
or
12-Year High School Graduates

AND

English Proficiency Requirement:
Minimum EASB ETEDP Level 2 / IELTS 5.0 / GCE O-Level C6

(For mature students who do not meet the above minimum academic entry requirements but have prior learning or work experience in the relevant fields, please contact EASB for consultation.)

Application Procedure
You may apply to EASB either by visiting EASB Balestier Campus
or
mail your application to East Asia Institute of Managment,  9 Ah Hood Road, Singapore 329975

Course Fee
  International students
  Full-Time
  Tuition Fees
S$ 10,800
  Examination Fees
S$ 1,400
  Application and Enrolment
S$ 450
  Administrative Fee
S$ 1,000
  Study Material
S$ 600
  TOTAL
S$ 14,250
  Singaporean / PR
  Full-Time
  Tuition Fees
S$ 6,600
  Examination Fees
S$ 800
  Application and Enrolment
S$ 150
  Administrative Fee
S$ 800
  Study Material
S$ 600
  TOTAL
S$ 8,950
  Singaporean / PR
  Part-Time
  Tuition Fees
S$ 6,600
  Examination Fees
S$ 800
  Application and Enrolment
S$ 150
  Administrative Fee
S$ 800
  Study Material
S$ 600
  TOTAL
S$ 8,950
  Medical Insurance Waived
  FPS Insurance or Escrow Bank Charge Waived
  Other miscelleneous fees may apply ( Please click here  for more information)
Application and Enrolment Fee is non-refundable.
All prices are subject to prevailing Goods & Services Tax (GST) of 7%.
All prices are effective for intakes from August 2014.
Start of class is subjected to minimum class size achieved.
 Financial Accounting I

This module covers key knowledge and understanding of accounting principles and concepts including the preparation of accounting entries for non-current assets; advanced bookkeeping; journals for correction of errors and year-end adjustments; trial balance and financial accounts. Students will be exposed to AP AR GL CB COA TB POS modules. Key areas such as making end of period adjustments, producing and analysing end period reports will be covered. This qualification is suitable for those working or intending to work in advanced accounting roles.

Innovation & Entrepreneurship I

The objective of this module is to provide the understanding of the concepts of innovation and entrepreneurship and its macro-environment. The topics cover the arena of entrepreneurial goals and context; recognizing market opportunities; sourcing for factors of production and resources; developing sustainable venture; value creation; social entrepreneurship, innovation within the value chain of an organization; ownership and structure; innovators in action: managing rapid growth, managing a troubled organisation, and crafting a personal strategy.

Principles of Management

This module introduces students to key challenges faced by managers in the new millennium. Learning includes the study of management concepts, management processes, and managerial roles in organization; classical, behavioural and contemporary viewpoints in management; organizational culture and social responsibility and ethics in management; planning and managerial decision making; organizing and organizational structure and design; leading, managing individuals and groups, motivation, leadership, employment relations and managerial control and control methods.

Front Office Operations

This module provides students with the framework of the front office organisation and its operations. Its aim is to enable students to demonstrate the integration of staff and tasks related to front office operations. Topics include the classification of lodging choices, structure of the hotel organisation, front office responsibilities, reservation and check-in / check-out processes, process, hotel revenue cycle, security and lodging and room management technology.

Dietary Hygiene and Practicum
  • This module provides a basic understanding of food and nutrition, health policies and educational programs that foster healthy eating habits and lifestyles. This module aims to provide an in-depth knowledge on foods, food groups, and dietary patterns. It will provide an understanding of the needs and changes in a sustainable diet and food system. Topics include the sustainability of diets which combines both nutrition and the environment including economic and socio-cultural dimensions. It also includes culinary hygiene and the pertaining practices related to food management, cooking etiquettes, food contamination, prevention of food poisoning and the minimization of disease transmission from animals to food to human; with the focus on specific food safety handling, storage, preparation, serving and consumption.
Tourism Systems and the Environment
  • This module introduces students to the structure of tourism systems and the multiplicity of sectors and industries within those systems. Students are introduced to the integrated tourism model and systems, tourism suppliers, political, economic, socio-cultural and environmental issues within the context of ecologically sustainable developments and tourism policy and planning.