Per the course outline:

You are required to choose a food item that you make often. This food item should not have more than $5$ ingredients. You will be required to cost out $1$ serving of this food item using a normal full costing approach $($see chapter $5).$ Costs to be included are:

Direct materials

Direct labour

Manufacturing overhead

You will need to explain how you determined the costs in each category including calculations and evidence $($receipts for example$).$ Be specific as you what items you included and$/$or excluded in manufacturing overhead.

Your assignment should not be more than $2$ pages, excluding appendices.