NC in Professional Cookery: Food Preparation Theory: 372/ 22/ MO3A.

dc.contributor.author	Higher Education Examination Council (HEXCO)
dc.date.accessioned	2026-04-10T08:09:10Z
dc.date.available	2026-04-10T08:09:10Z
dc.date.issued	2024-06
dc.identifier.citation	May/June 2024	en_US
dc.identifier.other	372/ 22/ MO3A.
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/826
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/ 22/ MO3A.
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	FOOD PREPARATION THEORY	en_US
dc.subject	372/ 22/ MO3A	en_US
dc.title	NC in Professional Cookery: Food Preparation Theory: 372/ 22/ MO3A.	en_US
dc.type	Working Paper	en_US