The European Qualifications Framework (EQF) is a translation tool that helps communication and comparison between qualifications systems in Europe. Its eight common European reference levels are described in terms of learning outcomes: knowledge, skills and competences. This allows any national qualifications systems, national qualifications frameworks (NQFs) and qualifications in Europe to relate to the EQF levels. Learners, graduates, providers and employers can use these levels to understand and compare qualifications awarded in different countries and by different education and training systems.
For more information on NQF's and their relation to the EQF click on the buttons below:
Legal documents, Studies, Documents agreed by the EQF Advisory Group and
European Qualifications Framework Series
Qualifications that are part of national qualifications framework are listed on this page. You can scroll down to find all information. Filter by Subject Field, EQF level and Location and you will find more detailed information on qualifications, and a link to the national database. The qualifications are part of national qualifications frameworks that have formally referenced to the EQF
Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. The KNOWLEDGE at the level of notion: 1.1. basic principles of a healthy diet; 1.2. basic principles of communication; 1.3. basic laws and regulations stipulating food circulation; 2. The KNOWLEDGE at the level ofunderstanding: 2.1. anatomical structure of animals; 2.2. sensory (organoleptical) and laboratory assessment of the meat to be used in the product manufacturing; 2.3. requirements regarding materials that come into contact with food; 2.4. basic principles of an internal control system in a food company; 2.5. general hygiene requirements in a meat product manufacturing company; 2.6. information on further education opportunities; 2.7.use of information technologies; 2.8. professional terminology in the official language. 3. The KNOWLEDGE at the level of use: 3.1. methods and approaches for manufacturing of meat products; 3.2. good manufacturing practice; 3.3. hygiene practice; 3.4. required quantity of meat, food additives, and auxiliary materials for execution of a task and their conformity with safety and quality requirements; 3.5. rules for exploitation of technological machines, tools, and equipment; 3.6. conformity of meat product manufacturing with technological instructions and hygiene requirements; 3.7. storage modes of meat, food additives, and auxiliary materials; 3.8. rules for marking meat products; 3.9. sensory (organoleptical) and laboratory assessment of ...
Awarding body- Kuldīgas Tehnoloģiju un tūrisma tehnikums
Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. The knowledge necessary for performance of the basic tasks of the professional activity at the level of notion: 1.1. legal employment relations; 1.2. labour protection; 1.3. environmental protection; 1.4. basics of business; 1.5. communication basics. 2. The knowledge necessary for performance of the basic tasks of the professional activity at the level of understanding: 2.1. basics of risk analysis critical point; 2.2. general hygiene requirements; 2.3. basics of chemistry; 2.4. cleaning, washing and disinfection of the guiding principles; 2.5. basic knowledge of the technical schedule; 2.6. technical labels; 2.7. regulated parameters; 2.8. electrical safety requirements for the equipment; 2.9. fire safety rules; 2.10. records importance in the quality management system; 2.11. loss of raw materials and its reason; 2.12. professional development opportunities; 2.13. professional terms in the official language and in one foreign language. 3. The knowledge necessary for performance of the basic tasks of the professional activity at the level of use: 3.1. bread production technologies; 3.2. personal hygiene; 3.3. technological equipment operation principles and exploitation; 3.4. knowledge about certain raw material requirements; 3.5. basics of microbiology; 3.6. official language; 3.7. one foreign language at the level of communication; 3.8. information technologies; 3.9. fi ...
Awarding body- Jelgavas Amatu vidusskola