Chocolaterie de Geneve, SA, is located in a French-speaking
canton in Switzerland. The company makes chocolate truffles that
are sold in popular embossed tins. The company has two processing
departments—Cooking and Molding. In the Cooking Department, the raw
ingredients for the truffles are mixed and then cooked in special
candy-making vats. In the Molding Department, the melted chocolate
and other ingredients from the Cooking Department are carefully
poured into molds and decorative flourishes are applied by hand.
After cooling, the truffles are packed for sale. The company uses a
process costing system. The T-accounts below show the flow of costs
through the two departments in April:
Work in Process—Cooking |
Balance 4/1 |
11,000 |
Transferred out |
762,000
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Direct materials |
333,000
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Direct labor |
262,000
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Overhead |
191,000
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Work in Process—Molding |
Balance 4/1 |
16,000 |
Transferred out |
983,000 |
Transferred in |
762,000 |
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Direct labor |
124,000 |
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Overhead |
87,000
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Prepare journal entries showing the flow of costs through the
two processing departments during April. (If no entry is
required for a transaction/event, select "No journal entry
required" in the first account field.)
- Record issuance of raw materials.
Note: Enter debits before credits.
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Transaction |
General Journal |
Debit |
Credit |
1 |
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- Record the direct labor incurred.
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Transaction |
General Journal |
Debit |
Credit |
2 |
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- Record entry to apply manufacturing overhead.
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Transaction |
General Journal |
Debit |
Credit |
3 |
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- Record the work completed in Cooking Department.
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Transaction |
General Journal |
Debit |
Credit |
4 |
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- Record the work completed in Molding Department.
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Transaction |
General Journal |
Debit |
Credit |
5 |
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