NC in Professional Cookery: Pastry Theory: 372/ S01

dc.contributor.author	Higher Education Examination Council (HEXCO)
dc.date.accessioned	2026-06-10T07:10:02Z
dc.date.available	2026-06-10T07:10:02Z
dc.date.issued	2013-11
dc.identifier.citation	October/November 2013	en_US
dc.identifier.other	372/ S01
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/1197
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/ S01
dc.subject	PASTRY THEORY	en_US
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	372/ S01	en_US
dc.title	NC in Professional Cookery: Pastry Theory: 372/ S01	en_US
dc.type	Working Paper	en_US