Note: This is an archived Handbook entry from 2012.
|Dates & Locations:|| |
This subject is not offered in 2012.
|Time Commitment:||Contact Hours: Two hours of lectures per week. |
Total Time Commitment: 96 hours.
Legal Method and Reasoning; Principles of Public Law; Torts; Legal Theory; Constitutional Law; Administrative Law; Contracts; Property; Corporations Law or in each case their equivalents.
|Recommended Background Knowledge:||None.|
|Non Allowed Subjects:||None.|
|Core Participation Requirements:||
For the purposes of considering requests for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills, and Assessment Requirements of this entry.
The University is dedicated to providing support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/.
ContactMelbourne Law School Student Centre
Tel: +61 3 8344 4475
This subject is intended to introduce students to aspects of takeovers and securities regulation including regulation of takeovers under the Corporations Act and other related legislation; statutory regulation of financial services products and providers; regulations of and by the stock exchange; public offerings of securities; and the role of the regulatory authorities in relations to takeovers and securities.
On completion of the subject, students should be able to:
|Prescribed Texts:|| |
Australian Corporations Legislation.
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of the subject, students should have developed the following generic skills:
In addition, on completion of the subject, students should have developed the following skills specific to the discipline of law:
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