Duration
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
1.1. Introduction
1.2. Basic principles
1.3. General rules of bookkeeping
1.4. Real accounting holding
1.5. The balance sheet accounts: assests
1.6. The balance sheet accounts: liabilities and methods of inventory valuation
1.7. The results accounts
Learning outcomes of the learning unit
After completing the course the student is expected to master the accounting basic techniques. Establish the balance and the account of the results of a company. Understand books accounting of a company.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Face-to-face lectures and exercises: 18 h
Summary Exercice: 6 h
Recommended or required readings
J.P. Gillet, V. Ginsburgh, P. Michel et Khrouz Comptabilité, De Boeck
Assessment methods and criteria
Written examination (100 %)
Work placement(s)
Organizational remarks
Contacts
Lebailly Philippe (professeur ordinaire)
philippe.lebailly@ulg.ac.be
+32 81 622361
Dogot Thomas (chargé de cours)
thomas.dogot@ulg.ac.be
+32 81 622364
Bât GE Gembloux Agro-Bio Tech
passage des Déportés 2
5030 Gembloux