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

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-06-23T08:03:24Z
dc.date.available	2026-06-23T08:03:24Z
dc.date.issued	2019-11
dc.identifier.citation	October/ November 2019	en_US
dc.identifier.other	372/ 13/ S06A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/1417
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/ 13/ S06A
dc.subject	FOOD PREPARATION, LARDER AND COMMODITIES THEORY	en_US
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	372/ 13/ S06A	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