NC in Professional Cookery: Pastry Theory: 372/ 18/ S05A

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-04-23T07:19:48Z
dc.date.available	2026-04-23T07:19:48Z
dc.date.issued	2023-03
dc.identifier.citation	March/April 2023	en_US
dc.identifier.other	372/ 18/ S05A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/861
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/ S05A
dc.subject	NC PROFESSIONAL COOKERY	en_US
dc.subject	PASTRY THEORY	en_US
dc.subject	372/ 18/ S05A	en_US
dc.title	NC in Professional Cookery: Pastry Theory: 372/ 18/ S05A	en_US
dc.type	Working Paper	en_US