NC in Professional Cookery: Pastry (Theory): 372/ 22/ M02A

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-04-23T07:16:18Z
dc.date.available	2026-04-23T07:16:18Z
dc.date.issued	2025-06
dc.identifier.citation	May/ June 2025	en_US
dc.identifier.other	372/ 22/ M02A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/855
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/ M02A
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	PASTRY (THEORY)	en_US
dc.subject	372/ 22/ M02A	en_US
dc.title	NC in Professional Cookery: Pastry (Theory): 372/ 22/ M02A	en_US
dc.type	Working Paper	en_US