1 | interpersonal communication skills for | | | | | | | 4 | 0.37% |
2 | communication skills for success | | | | | | | 4 | 0.37% |
3 | eduquest culinary arts and | | | | | | | 3 | 0.27% |
4 | provide specialty coffee service | | | | | | | 3 | 0.27% |
5 | for success 13 august | | | | | | | 3 | 0.27% |
6 | skills for success 13 | | | | | | | 3 | 0.27% |
7 | arts and baking academy | | | | | | | 3 | 0.27% |
8 | developing interpersonal communication skills | | | | | | | 3 | 0.27% |
9 | eduquest food safety academy | | | | | | | 3 | 0.27% |
10 | eduquest core skills academy | | | | | | | 3 | 0.27% |
11 | culinary arts and baking | | | | | | | 3 | 0.27% |
12 | eduquest digital skills academy | | | | | | | 3 | 0.27% |
13 | relationships with business partners | | | | | | | 2 | 0.18% |
14 | good relationships with business | | | | | | | 2 | 0.18% |
15 | advanced cafe style bread | | | | | | | 2 | 0.18% |
16 | all full qualification courses | | | | | | | 2 | 0.18% |
17 | diploma in baking science | | | | | | | 2 | 0.18% |
18 | in baking science and | | | | | | | 2 | 0.18% |
19 | food waste disposal and | | | | | | | 2 | 0.18% |
20 | reduction l2 26 february | | | | | | | 2 | 0.18% |
21 | and reduction l2 26 | | | | | | | 2 | 0.18% |
22 | the trainers are very | | | | | | | 2 | 0.18% |
23 | make advanced cafe style | | | | | | | 2 | 0.18% |
24 | baking science and technology | | | | | | | 2 | 0.18% |
25 | waste disposal and reduction | | | | | | | 2 | 0.18% |
26 | lastra bienvenido jr layola | | | | | | | 2 | 0.18% |
27 | khairoul adzmie bin shariff | | | | | | | 2 | 0.18% |
28 | opportunity to come and | | | | | | | 1 | 0.09% |
29 | fun to be with | | | | | | | 1 | 0.09% |
30 | to be with so | | | | | | | 1 | 0.09% |
31 | im glad that i | | | | | | | 1 | 0.09% |
32 | glad that i had | | | | | | | 1 | 0.09% |
33 | that i had the | | | | | | | 1 | 0.09% |
34 | i had the opportunity | | | | | | | 1 | 0.09% |
35 | had the opportunity to | | | | | | | 1 | 0.09% |
36 | the opportunity to come | | | | | | | 1 | 0.09% |
37 | go very patiently with | | | | | | | 1 | 0.09% |
38 | has professional and friendly | | | | | | | 1 | 0.09% |
39 | to come and learn | | | | | | | 1 | 0.09% |
40 | come and learn with | | | | | | | 1 | 0.09% |