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NC in Professional Cookery: Food Preparation, Larder and Commodities: 372/ 18/ S06A
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| dc.contributor.author | Higher Education Examination Council (HEXCO). | |
| dc.date.accessioned | 2026-04-22T11:11:44Z | |
| dc.date.available | 2026-04-22T11:11:44Z | |
| dc.date.issued | 2022-03 | |
| dc.identifier.citation | March/April 2022 | en_US |
| dc.identifier.other | 372/ 18/ S06A | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/841 | |
| 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/ 18/ S06A | |
| dc.subject | NC PROFESSIONAL COOKERY | en_US |
| dc.subject | FOOD PREPARATION, LARDER AND COMMODITIES | en_US |
| dc.subject | 372/ 22/ S06A | en_US |
| dc.title | NC in Professional Cookery: Food Preparation, Larder and Commodities: 372/ 18/ S06A | en_US |
| dc.type | Working Paper | en_US |
