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Certificate III Accounts Administration
|Qualification:||FNS30315 Certificate III in Accounts Administration|
|CRICOS Course Code:||086432J|
|Duration:||15 weeks tuition (including breaks)|
|Training Package:||FNS Financial Services|
|Study Type:||Full time (20 Hours per week)|
This course is organised into 11 units of competency, made up of 7 core units and 4 elective units.
|Unit of Competency Codes||Units of Competency Names|
|Core Units||BSBWHS201||Contribute to health and safety of self and others|
|BSBITU306||Design and produce business documents|
|BSBWRT301||Write simple documents|
|FNSACC301||Process financial transactions and extract interim reports|
|FNSACC302||Administer subsidiary accounts and ledgers|
|FNSACC303||Perform financial calculations|
|FNSINC301||Work effectively in the financial services industry|
|Elective Units||BSBITU304||Produce spreadsheets|
|BSBITU305||Conduct online transactions|
|BSBRKG303||Retrieve information from records|
|FNSACM302||Prepare, match and process receipts|
This course will equip students with the knowledge in understanding business financial and accounting practice to gain employment as accounts supervisors, assistant accountants and bookkeepers. It provides a strong basis for students who will study the Certificate IV in Accounting.
In order to gain entry into this course, the potential student must:
● Be 18 years of age or over
● Have satisfactorily completed Year 11 in the Australian High School (or equivalent), and
● Have an IELTS band score of minimum 5.5 or TOEFL 500 (or equivalent)
RECOGNITION OF PRIOR LEARNING & RECOGNITION OF CURRENT COMPETENCY
Have you studied this topic before? We will recognise competencies gained through previous learning, work and life experiences.
Students can apply for Recognition of Prior Learning (RPL)/ Recognition of Current Competency (RCC) before they commence the course or a particular unit. Students will need to provide evidence that they are already competent in this/these specific unit/s. Email email@example.com for further information.