NC in Professional Cookery: Food Preparation Larder and Commodities Theory: 372/ S03

dc.contributor.author	Higher Education Examination Council (HEXCO)
dc.date.accessioned	2026-04-27T12:21:51Z
dc.date.available	2026-04-27T12:21:51Z
dc.date.issued	2014-11
dc.identifier.citation	October/November 2014	en_US
dc.identifier.other	372/ S03
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/1015
dc.description.sponsorship	Ministry of Higher and Tertiary Education Innovation, Science and Technology Development (MHTEISTD)	en_US
dc.language.iso	en	en_US
dc.publisher	HEXCO	en_US
dc.relation.ispartofseries	Paper No;372/ S03
dc.subject	FOOD PREPARATION LARDER AND COMMODOTIES THEORY	en_US
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	372/ S03	en_US
dc.title	NC in Professional Cookery: Food Preparation Larder and Commodities Theory: 372/ S03	en_US
dc.type	Working Paper	en_US