NC in Professional Cookery: Food Preparation Theory: 372/ 22/ M03A

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-04-22T11:14:07Z
dc.date.available	2026-04-22T11:14:07Z
dc.date.issued	2025-06
dc.identifier.citation	May/June 2025	en_US
dc.identifier.other	372/ 22/ M03A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/844
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/ M03A
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	FOOD PREPARATION THEORY	en_US
dc.subject	372/ 22/ M03A	en_US
dc.title	NC in Professional Cookery: Food Preparation Theory: 372/ 22/ M03A	en_US
dc.type	Working Paper	en_US