Compare Qualifications Frameworks

NFQ level 10 > Doctoral Degree

Entry to a programme leading to a Doctoral Degree is typically for holders of Honours Bachelor Degrees. The general model is that a holder of an Honours Bachelor Degree with a high classification enters initially a Masters research programme, and transfers to a Doctoral programme after one year on the Masters research programme. In total, the number of years in the programme would generally be at least 3 years. There is also access to Doctoral Degrees for holders of Masters Degrees whether taught Masters or research Masters. Various models for Doctoral Degree programmes now exist, ranging from the traditional research doctorate to professional and practitioner doctoral programmes which have substantial taught components. Most doctoral programmes are now structured to include some taught components.

NFQ level 9 > Masters Degree

There are two types of Masters Degree in Ireland: taught Masters Degrees and research Masters Degrees. The taught Masters Degree is awarded following the completion of an accredited programme of 1 to 2 years duration (60-120 ECTS credits). Entry to a programme leading to a taught Masters Degree is typically for holders of Honours Bachelor Degrees. Also, in some cases, entry to such programmes can be permitted for those with Ordinary Bachelor Degrees or equivalent who have some relevant work experience. Furthermore, in some cases, entry to such programmes is permitted for people with extensive experience in a relevant area. Research Masters Degree programmes are typically of 2 years duration, though they are not credit rated. Entry to a programme leading to a research Masters Degree is typically for holders of an Honours Bachelor Degree, with a high classification, i.e. first or second class honours. The Irish Masters Degree is compatible with completion of the Bologna Second Cycle.

NFQ level 9 > Post-graduate Diploma

The Post-graduate Diploma is normally awarded following completion of a programme of 1-year duration (60 ECTS credits) in a recognised higher education institution. Entry to a programme leading to a Post-graduate Diploma is typically for holders of Honours Bachelor Degrees but can also be for holders of Ordinary Bachelor Degrees. The Post-graduate Diploma is an intermediate qualification within the Bologna Second Cycle.

NFQ level 8 > Honours Bachelor Degree

The Honours Bachelor Degree is normally awarded following completion of a programme of three or four years duration (180-240 ECTS credits) in a recognised higher education institution/provider, although there are examples of longer programmes in areas such as architecture, dentistry and medicine. Entry to a programme leading to an ab-initio Honours Bachelor degree is typically for high achieving school leavers and those with equivalent qualifications. In addition, there are typically programmes of 1-year duration (60 ECTS credits) leading to Honours Bachelor Degrees available to holders of the Ordinary Bachelor Degree. The Honours Bachelor Degree is a Bologna First Cycle qualification.

NFQ level 8 > Higher Diploma

The Higher Diploma is normally awarded following completion of an accredited programme of 1-year duration (60 ECTS credits) in a recognised higher education institution/provider. Entry to a programme leading to a Higher Diploma is typically for holders of Honours Bachelor Degrees but can also be for holders of Ordinary Bachelor Degrees. It is of note that the Higher Diploma is typically in a different field of learning than the initial award. The Higher Diploma is a qualification at the same level as completion of the Bologna First Cycle.

NFQ level 7 > Ordinary Bachelor Degree

The Ordinary Bachelor Degree is normally awarded after completion of an accredited programme of three years duration (180 ECTS credits) in a recognised higher education institution/provider. Entry to a programme leading to an ab-initio Ordinary Bachelor Degree is typically for school leavers and those with equivalent qualifications. In addition, there are 1 year add-on Ordinary Bachelor degree programmes (60 ECTS credits) for holders of the Higher Certificate. The Ordinary Bachelor Degree is compatible with the Bologna First Cycle descriptor, though holders of this award do not generally gain immediate access to programmes leading to Second Cycle awards in Ireland.

NFQ level 6 > Advanced Certificate

An Advanced Certificate award enables learners to develop a comprehensive range of skills, which may be vocationally specific and/or of a general supervisory nature, and require detailed theoretical understanding. Modules include advanced vocational/occupational skills, enabling certificate holders to work independently or progress to higher education and training. The majority of certificate/module holders at NFQ Level 6 take up positions of employment, some of whom may be self-employed. Examples of the Advanced certificate would include Advanced Certificate Craft-Electrical (major award); Advanced Certificate Craft- Metal Fabrication (major award); Advanced Certificate Farm Management (major award).

NFQ level 6 > Higher Certificate

The Higher Certificate is normally awarded after completion of an accredited programme of two years duration (120 ECTS credits) in a recognised higher education institution/provider. Entry to these programmes is generally for school leavers and those with equivalent qualifications. The Higher Certificate is an intermediate qualification within the Bologna First Cycle.

NFQ level 5 > Level 5 Certificate

The Level 5 Certificate enables learners to develop a broad range of skills, which are vocational specific and require a general theoretical understanding. They are enabled to work independently while subject to general direction. The majority of certificate/module holders at level 5 take up positions of employment. They are also deemed to meet the minimum entry requirements for a range of higher education institutions / programmes. Examples of Level 5 awards would include the Level 5 Certificate in Restaurant Operations (major award); the Level 5 Certificate in Seafood Processing (major award).

NFQ level 5 > Leaving Certificate

The Leaving Certificate, which is included at Levels 4 and 5 of the NFQ, is a school award, prescribed by the Department of Education and Skills. It is taken on completion of a two or three year senior cycle (the senior cycle provides for an optional Transition year on completion of the junior cycle). The learner can take one of three Leaving Certificate programmes of two years duration: the Leaving Certificate (established); the Leaving Certificate Vocational Programme (LCVP); and the Leaving Certificate Applied. A majority of learners complete the Leaving Certificate (established) programme.

NFQ level 4 > Level 4 Certificate

The Level 4 Certificate enables learners to gain recognition for the achievement of vocational and personal skills, knowledge and understanding to specified standards, the enhancement of individual talents and qualities and the achievement and learning relevant to a variety of progression options, including employment at an introductory vocational level, and programmes leading to a Level 5 Certificate. Examples of Level 4 awards would include the Level 4 Certificate in Horticulture (major award); the Level 4 Certificate in Pharmacy Sales (major award).

NFQ level 4 > Leaving Certificate

The Leaving Certificate, which is included at Levels 4 and 5 of the NFQ, is a school award, prescribed by the Department of Education and Skills. It is taken on completion of a two or three year senior cycle (the senior cycles provides for an optional Transition year on completion of the junior cycle). The learner can take one of three Leaving Certificate programmes of two years duration: the Leaving Certificate (established); the Leaving Certificate Vocational Programme (LCVP); and the Leaving Certificate Applied. A majority of learners complete the Leaving Certificate (established) programme.

NFQ level 3 > Level 3 Certificate

The Level 3 Certificate enables learners to gain recognition for, specific personal skills, practical skills and knowledge, basic transferable skills, the enhancement of individual talents and qualities and achievements and learning relevant to a variety of progression options. An example of an award at NFQ Level 3 is the Level 3 Certificate in Keyboard and Computer Skills (major award).

NFQ level 3 > Junior Certificate

The Junior Certificate is a school award, prescribed by the Department of Education and Skills, made to learners who have successfully completed examinations from the junior cycle which is the first three years of secondary education.

NFQ level 2 > Level 2 Certificate

Level 2 certificates are designed to meet the needs of learners, both young and old, including those with intellectual and other disabilities, adults returning to training, and learners with few or no previous qualifications, including those within the workforce. These awards provide certification for learners who may progress to higher levels and also for those whose principal achievements rest at these levels. Each certificate comprises a number of components, most often in basic literacy and numeracy, which the learner can achieve at their own pace and accumulate over time towards one of the named certificates above. An example of an award at NFQ Level 2 is the Level 2 Certificate in General Learning (major award).

NFQ level 1 > Level 1 Certificate

Level 1 certificates are designed to meet the needs of learners, both young and old, including those with intellectual and other disabilities, adults returning to training, and learners with few or no previous qualifications, including those within the workforce. These awards provide certification for learners who may progress to higher levels and also for those whose principal achievements rest at these levels. Each certificate comprises a number of components, most often in basic literacy and numeracy, which the learner can achieve at their own pace and accumulate over time towards one of the named certificates. An example of an award at NFQ Level 1 is the Level 1 Certificate in Communications (major award).

certification de niveau 1 - master ( masters) > Master in Management Sciences in the field of Corporate

Management and Skills Development specialising in Management Professions
Job standards ; competencies :
Entrepreneurship and SME Management Course: in the context of salaried work, these professionals are versatile administrators who take on supervisory functions within SMEs/SMIs in the following areas of activity: management of agencies, sites, subsidiaries, profit centres, human resources management, commercial development of the company, strategic decision-making, in an environment which is likely to be international. They use three further processes: 1) canvassing new sources of growth; 2) putting the company in contact with other external players in the field of development support (institutional players and private structures); 3) encouraging and sustaining a process of innovation and development in the company.
In the context of creating or taking over a company, these professionals develop a business plan and use all the legal, financial and managerial tools inherent in this project.

They are major players in developing and managing major projects, integrating the strategic and cultural dimensions of the company or group, as applicable.
This leads them to carry out a detailed analysis of the company’s financial health and to prepare investment plans and budgets.
They report on objectives and their achievement to the decision-making authorities (board of directors, etc.).
They carry out sales and marketing activities and organise the company’s system for monitoring competitive or technological developments.
They manage a team.
They are also required to interface with other departments in the company.
They develop the business plan and manage the project to create or take over a company.

Team Management and Skills Development Course
These professionals either provide all the functions linked to human resources management in the company, the department or the section to which they are attached directly themselves, or have other people do this under their control. In this framework, they set up and manage the implementation of a coherent human resources policy which is appropriate to the corporate strategy.

They apply labour legislation in an international context, and make sure others apply it
They establish the various elements of global remuneration
They lead a diagnostic process in both organisational and human terms
They lead or take part in change by proposing appropriate actions
They build up forward management policy for employment and skills by optimising the recruitment process and developing a training and mobility policy for the staff
They lead and manage a team
They use internal communication and integrate human resources into a quality process

Research Course: how are candidates prepared to do research?

With a view to a research process, professionals manage projects and carry out studies in the area of administration and management sciences. They gather together the existing documentation and carry out observations in the field. They collect and analyse the available information relating to an issue. They report on their work through various means of dissemination and communication (publication of reports and specialist articles, writing papers, taking part in scientific debates, involvement in the research community). Professionals can also take part in training activities.

certification de niveau 2 - licence (bachelor) > Licence Professionnelle : Licence Professionnelle Vocational degree, Management of organisations

Licence Professionnelle : Licence Professionnelle Vocational degree, Management of organisations, Cross-border logistics and management assistant option. Résumé du référentiel d'emploi ou éléments de compétence acquis: This professional conceives and organises the most rational strategies to ensure a product is routed from its place of production to that of distribution, while optimising the quality/service/cost ratio. They organise and supervise the processing of orders and manage physical and information flows. They are responsible for coordinating the different activities within the company. Ultimately, they will fulfil a management role. When not fulfilling a role specifically in a logistics division, they will work in the company’s production, purchasing/procurement, shipment and sales divisions.When this professional is responsible for logistics, they negotiate with carriers and also liaise with customs. They manage and establish supply programmes, and organise and supervise the processing of orders, ensuring that costs and leadtimes are observed. They determine storage requirements on the basis of production and commercial services. As an industrial buyer, they implement the purchase policy and manage the flows upstream of production. They identify and negotiate the optimal services and supplies. They conclude contracts and draw up purchase agreements, subsequently monitoring the performance of these agreements. They seek out and appraise suppliers and sub-contractors. They then draw up the supplier specifications sheet.  As a scheduling manager, they are responsible for purchasing and procurement. They are involved in establishing long- and medium-term production programmes (production planning). They contribute to optimising the resources to be implemented, the organisation of work and the manufacturing time. They are also involved in managing the flow of materials. Secteurs d'activité ou types d'emplois accessibles par le détenteur de ce diplôme, ce titre ou ce certificat. This professional works in all sectors of industry or services: commerce, hotel trade, hospitals, plastics, food processing, metallurgy etc. This professional can apply for the following positions: Logistics manager; Industrial buyer

certifications de niveau 3 > Accommodation Manager (brevet de technicien supérieur)

Holders of the Common European System of Reference BTS Accommodation Manager manage an establishment's accommodation services in a efficient and effective manner by observing the rules, policies and procedures in place at that establishment. They determine the guidelines of the commercial policy, take part in the organisation of promotional activities and help to set up a quality system. They coordinate billing management operations, ensures the quality of the services provided, support the front desk in promoting the establishment's image and ensure that customer records are monitored in order to develop customer loyalty. These managers are responsible for managing the welcoming of customers from initial contact to departure and ensure that steps are taken, both personally and by other sections within the establishment, to meet customers expectations. For all activities, they organise resources so as to be able to cope with unforeseen problems in liaison with other sections. Common job titles: Accommodation Manager, Officer. This job can be performed in various places: hotels of all sizes, reception centres (elderly, disabled, young people, etc.), cruise ships, outdoor centres, etc.

certifications de niveau 3 > TP : Titre professionnel Bilingual English-French import-export assistant, trilingual English-German-French option. Nouvel intitulé : Assistant(e) import-export

The bilingual import-export assistant organises and manages all the international administrative and logistic operations, from orders to delivery and payment. He (she) provides the interface with the internal services of the company and the exterior partners, and coordinates their actions. He (she) actively participates in leading the international sales network.
The bilingual import-export assistant is operationally fluent in English, and has a good ability to understand various accents and to adapt to extremely different contacts in the function. The bilingual import-export assistant is autonomous in his (her) work. His (her) knowledge of company policy, the market, commercial practices and import-export logistics enables him (her) to make decisions for all common operations and to coordinate all the commercial operation players.
The bilingual import-export assistant often manages an administrative team. However, he (she) reports to a hierarchy and strictly observes company policy and internal procedures, of which he (she) guarantees observance. As he (she) is the company contact with partners and customers, he (she) must transmit the image in this role and is often involved in communications targeted at developing customers and ensuring their loyalty.
The job is office-based but with frequent movements inside the company. However, the bilingual import-export assistant may be required to participate in shows or commercial operations and to travel abroad occasionally. The telephone, office systems and information and communication technologies are necessary tools and are in continuous use in performing the function. Working hours are generally regular, but constraints related to distance sometimes impose working different hours, or a special organisation.

This certificate is granted by the Ministry in charge of Employment
The bilingual import-export assistant works within tight time limits, he (she) must be capable of handling several files simultaneously and manage priorities, controlling his (her) level of stress. According to the arrangement of the company and its export zone, knowledge of another language may be an asset for work. In particular, along the France-German border, trilingualism (French-English-German) may be necessary due to the economic importance and cultural influence of Germany in this zone. The trilingual import-export assistant is operationally fluent in German as well as English. monitoring a payment process in compliance with the terms of the import-export purchase or sales contract in French.
Handling simple import-export commercial administration disputes, in French and in English. Performing manual filing of import-export commercial administration documents. Adapting or producing model documents and procedures to rationalise the administrative follow-up of import-export operations, in French and in English. Producing day-to-day professional written documents, in French and in English, to coordinate and correctly carry out import-export operations. Coordinating import-export operations by telephone, in French and in English. Updating the support database for import-export administrative operations.

certifications de niveau 3 > Hotel personal assistant (école professionnelle de tourisme et d'hôtellerie)

Supplément descriptif du certificat Le Répertoire National des Certifications Professionnelles (RNCP), Intitulé: Hotel personal assistant, List of activities covered by the diploma, title or certificate: They supervise, coordinate and monitor all staff and the various accommodation-related services (floors, reception, lobby, cleaning, etc.), They determine and supervise kitchen production, they organise and plan the work of kitchen and floor staff, They organise and develop accommodation activity under the supervision of the general management. They draw up the budget forecast, determine and implement the establishment's commercial policy. Attested skills or abilities: ACCOMMODATION:

certifications de niveau 4 > Gouvernante: Receptionist housekeeper

The Besançon Hotel School offers includes the dual qualification: housekeeper/receptionist. Housekeepers:

• run and control a team of chambermaids and/or valets
• manage stocks of products and materials
• check rooms, public places
• prepare for and welcome customers on arrival

 
Receptionists:

• welcome customers
• sell the establishment's services
• manage customer stays

Housekeepers must be able to: - ensure that equipment works correctly

• understand the composition of products
• fully understand aspects of linen
• put in place control procedures
• manage team work, check tasks allocated to staff and order them to repeat that task
• interpret customer needs and follow instructions according to customer needs
• speak English

 
Receptionists must:

• understand perfectly the functions and services offered by the establishment
• have an excellent telephone manner
• take reservations
• promote the establishment's services
• have a good command of English
• record the services used by customers
• manage billing and payment collection

Secteurs d'activité ou types d'emplois accessibles par le détenteur de ce diplôme, ce titre ou ce certificat
hotels, luxury tourist hotels
airline
hospital
clinic
bank
retirement home
individuals

receptionist, head of reception, housekeeping assistant, floor housekeeper, general housekeeper, cashier, concierge, night auditor, personal assistant, concierge, hostess, welcome hostess

Codes des fiches ROME les plus proches :  
G1703 : Réception en hôtellerie
G1503 : Management du personnel d'étage

certifications de niveau 4 > TP :titre professionnel Hotel Housekeeper

Hotel housekeepers supervise, coordinate and monitor the work of staff responsible for cleaning and maintaining premises (rooms and communal areas) and equipment provided to customers in hotels and non-hotel accommodation. They manage stocks of consumables used for these purposes and furthermore ensure that specific room service tasks are performed in response to customer requests.
The work that they coordinate and supervise is performed by staff within their establishment or, where appropriate, by external service providers based on specifications. They work alone or in a team depending on the size of the establishment. They receive written or verbal information and instructions from their line managers relating mainly to hygiene, safety and work organisation. Since housekeepers are in frequent contact with customers, they must always ensure that they speak and dress appropriately. Overseas customers should be addressed using a good level of standard, professional English.
Working hours are often mainly scheduled for the early part of the day and entail staff rotation, where required at weekends and on public holidays. Employment contracts may be seasonal.

1. ORGANISING THE WORK OF ROOM SERVICE STAFF IN A HOTEL OR NON-HOTEL ACCOMMODATION AND MONITORING THE QUALITY OF WORK
Effective daily monitoring of rooms, communal areas and public spaces in accordance with the applicable standards and norms.
Planning and monitoring the work of a room service team based on operations within the establishment. 
Keeping management updated on stocks of linen, products and supplies and replenishing these when necessary.

2. COORDINATING ROOM SERVICE STAFF AND MEETING CUSTOMER EXPECTATIONS USING APPROPRIATE COMMUNICATION IN ENGLISH WHERE REQUIRED
Motivating a room service team based on the establishment’s quantitative and qualitative goals.
Providing room service staff with on-the-job training in professional practices based on measures taken by the establishment.
Providing a quality service in accordance with safety regulations and customers’ specific requirements.
Managing relations in-house and outside the establishment using various media.

These duties are performed in the traditional hotel sector in 2 to 4-star establishments and in small or large holiday apartments. They may also be performed in residential homes
which do not cater for tourists (hospitals, clinics, retirement homes etc).

Deputy housekeeper.
Assistant housekeeper.
Housekeeper.
Floor housekeeper.
General housekeeper.

Codes des fiches ROME les plus proches : 
G1503 : Management du personnel d'étage

certifications de niveau 5 > Food services agent

Food services agents perform various simple tasks in standard category food services, notably to help to prepare dishes in the kitchens and serve customers: preparation of cold dishes, simple cooking of products, distribution of dishes to the different counters of a self service restaurant, collecting payment for meals, (for more detail) washing up.  They usually organise their work in a team and apply the instructions of the manager and the technical procedure sheets, observing the rules of hygiene and food safety.  The work is done standing up, with a lot of movement and some light handling work. They work during the day and in the evenings, continuously or with breaks, and in some cases they work on Sundays and public holidays. During the day they may be subject to sustained periods of activity (peak periods of activity). Certified skills and description of the certification components:  1. Preparing plates of starters and desserts  Preparing the foodstuffs for processing and plating up. Plating up and dressing starters and desserts.  2. Performing on-the-spot grilling and observing the reheating process for dishes cooked in advance (PCA); Performing the reheating process for dishes cooked in advance (PCA). Providing simplified cooking at the grill counter during service; 3. Welcoming customers, and supplying and distributing dishes for a self-service restaurant  Setting places in a self-service dining room. Setting up distribution and providing service at the hot and cold counters. Registering (typing) the contents of meals ordered and taking payments.  4. Washing cooking utensils by hand and machine washing plates Clearing trays from a self-service dining room, while observing customer intimacy. Scouring and hand washing cooking utensils. Using a dishwasher. Secteurs d'activité ou types d'emplois accessibles par le détenteur de ce diplôme, ce titre ou ce certificat. The work is performed in commercial and social restaurants: cafeterias, company or school restaurants, themed restaurants, traditional light food services, brasseries, retirement homes, hotel residences, fast food restaurants or mobile restaurants (boats and trains). Preparation agent. Multi-skilled team member (fast food). Self service shelf filler. Self-service officer.