Cost accounting and pricing (5 cr)
Code: AL00CJ19-3003
General information
Enrollment
20.11.2024 - 10.01.2025
Timing
13.01.2025 - 28.03.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Marianne Viinikainen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
- Verkkotentti (Size: 0. Open UAS: 0.)
Groups
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LLPREX25KIB
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LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture
- Oneline exam
Learning outcomes
The student is able to
- classify cost and utilize cost accounting methods
- understand the benefits of different pricing methods and utilize cost data in pricing products and services
- provide cost and profitability analyses for management decision making
Implementation and methods of teaching
This is an online course. There will be 2-4 hour Zoom sessions on a weekly basis from week 3 to week 12. An online exam at the end (week 13). Zoom sessions include lectures, exercises and case assignments (individual and team work).
Timing and attendance
The course will run from January to March. Participation in the Zoom sessions is highly recommended - absence requires extra working on your own time. Zoom lectures are recorded.
Learning material and recommended literature
Material provided on the course Moodle site.
Alternative completion methods
The course is conducted only according to the presented model.
Working life cooperation
Real-life case assignments.
Exam retakes
Exam retake possibility on week 16 and week 19.
Learning environment
Learning environment is Moodle. Classes are run in Zoom.
Student time use and work load
This is a five-credit course, equivalent to 135 hours of student work.
Contents
The course contents is as follows:
- CVP and variance analysis,
- cost concepts and classification,
- traditional and ABC cost accounting methods,
- pricing.
Additional information for students: previous knowledge etc.
Basic knowledge of accounting is recommended.
Assessment criteria
Evaluation is based on exam and assignments. The course is evaluated on a scale of 1 to 5. You can get a total of 100 points from the course. In order to receive an approved grade for a course, you must a) receive 45% of the total points, ie a minimum of 45/100 points, and b) must pass the course exam satisfactorily. The grade for the course is calculated as follows: returned assignments 40% and exam 60%. The course exam and grade are calculated according to the following scoring:
grade 5: 100,0-90,0 points
grade 4: 89,9-78,0 points
grade 3: 77,9-65,0 points
grade 2: 64,9-55,0 points
grade 1: 54,9-45,0 points
Assessment scale
1-5
Failed (0)
Rejected (fail) grade is given when the student has not achieved the learning objectives of the course. Student does not understand the essentials of Cost Accounting, is not able to show any learning outcomes in the exam and assignments.
Assessment criteria: level 1 (assessment scale 1–5)
Grade1. Student understands the essentials of Cost Accounting, is able to show some learning outcomes in the exam and assignments. Student is able to use some professional concepts consistently. Student needs support in completing the assignments.
Assessment criteria: level 3 (assessment scale 1–5)
Grade 3. Student has good knowledge about the basic concepts of Cost Accounting, is able to show good learning outcomes in the exam and assignments. Student uses professional concepts fluently and extensively. Student still requires a little support in doing the assignments.
Assessment criteria: level 5 (assessment scale 1–5)
Grade 5. Student has excellent knowledge and understanding of the basic concepts of Cost Accounting, is able to show excellent learning outcomes in the exam and assignments. Student can independently acquire new knowledge and use professional concepts expertly. Student performs the tasks independently.