NC in Professional cookery: Food Preparation, Larder and Commodities Theory: 372/ 13/ S06A

dc.contributor.author	Higher Education Examination Council (HEXCO)
dc.date.accessioned	2026-06-12T13:26:50Z
dc.date.available	2026-06-12T13:26:50Z
dc.date.issued	2021-03
dc.identifier.citation	March/ April 2021	en_US
dc.identifier.other	372/ 13/ S06A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/1308
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	Higher Education Examination Council (HEXCO)	en_US
dc.relation.ispartofseries	Paper No;372/ 13/ S06A
dc.subject	NC TOURISM AND HOSPITALITY	en_US
dc.subject	PROFESSIONAL COOKERY	en_US
dc.subject	372/ 13/ S06A	en_US
dc.subject	FOOD PREPARATION, LARDER AND COMMODITIES THEORY	en_US
dc.title	NC in Professional cookery: Food Preparation, Larder and Commodities Theory: 372/ 13/ S06A	en_US
dc.type	Working Paper	en_US