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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.

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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

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Search found 40 items
  1. VOCATIONAL UPPER SECONDARY SCHOOL DEGREE (Ptychio Epaggelmatikis Eidikotitas)- Specialty "Food Technology and Control"

    The holder of a Vocational Upper Secondary School degree of this specialty: KNOWLEDGE1. Describes the appropriate processing and preservation practices of the main agricultural products of plant-animal origin (pasteurization, sterilization, cooling, freezing, drying, dehydration, fermentation, canning, irradiation, adding sugar-salt-add-ons) and catches (salting, smoking, canning, drying).2. Participates in quality control of raw materials and auxiliary materials, intermediate and finished products.3. Describes the method of production, the stages, the materials used and the equipment in plant food, meat preparations, milk and its products, fish.4. States the categories and qualities of olive oil.5. Describes how sampling is performed in a vineyard and the vintage year.6. Describes and explains the changes in meat after the slaughter of the animal and the rate of maturation and recognizes the different tissues of the meat and justifies the changes in color.7. Describes the properties of milk8. States the basic hygiene rules for food and beverages applied in processing areas, for maintenance, standardization and storage thereof, and evaluates the hygiene of plant and equipment in a food industry. 9. Understands the action of detergents and disinfectants and proposes their correct application in food processing areas.10. Describes the specifications, materials and types of packing of food for consumption and proposes measures to prevent the physical and chemical food hazards.SKILLS1. Applies the appropriate proce ...

    Awarding bodyMinistry of Education, Research and Religious Affairs

    Category: Qualifications Location: Greece
  2. VOCATIONAL SCHOOL (EPAS) CERTIFICATE (PTYCHIO EPAS)- Specialty "Furniture making"

    The holder of an EPAS certificate of this specialty: Knowledge:1. Recognizes the rules of manufacture of composite furniture.2. Describes the basic styles of furniture of each era.3. Identifies and describes the techniques and materials of each era.4. Knows the costing methodology.Skills:1. Treats furniture surfaces.2. Draws simple furniture in the computer.3. Selects the most appropriate way of finishing furniture.4. Selects the correct adhesive.5. Selects materials for curved forms.6. Repairs composite furniture.7. Produces furniture with carved wooden parts.8. Calculates the cost-estimate of a structure.9. Maintains regulations about safety, health and the protection of the laboratory and of the environment.Competences:1. Collaborates with other artisans in the performance of his duties. ...

    Awarding bodyMinistry of Education, Research and Religious Affairs

    Category: Qualifications Location: Greece
  3. VOCATIONAL SCHOOL (EPAS) CERTIFICATE (PTYCHIO EPAS)- Specialty "Ceramics- Clay Forming"

    The holder of an EPAS certificate of this specialty: Knowledge:1. Identifies the physicochemical properties of clays at low and high temperature.2. Identifies safety rules in relation to heat, electricity and fire safety.3. Identifies the materials for pottery making and describes the function of the machinery used.Skills:1. Manufactures composite ceramic objects using the wheel with different manufacture techniques.2. Treats in the wheel additional materials (porcelain, refractory clay).3. Handles ceramic decoration tools.4. Decorates ceramic using materials of traditional or modern technology.5. Applies glazes on ceramic surface.6. Poses a personal style on his work.7. Manufactures items of larger volume in a single piece or split in prefabricated parts.8. Manufactures plaster models and molds from it.9. Manufactures clay items in series.10. Handles the instruments of the kiln.11. Selects materials that contribute to the protection of natural resources.Competences: 1. Collaborates with other artisans in the performance of his duties. ...

    Awarding bodyMinistry of Education, Research and Religious Affairs

    Category: Qualifications Location: Greece
  4. VOCATIONAL SCHOOL (EPAS) CERTIFICATE (PTYCHIO EPAS)- Specialty "Mosaic- Stain Glass Painting"

    The holder of an EPAS certificate of this specialty: Knowledge:1. Recognizes modern mosaic - stained glass techniques.2. Knows the history of the art of mosaic and stained glass.3. Recognizes the principles and techniques of digital design.4. Recognizes the principles of digital imaging and photography.Skills:1. Designs models with complex patterns.2. Creates compositions with personal character.3. Manufactures true replicas of mosaics.4. Manufactures mosaics for utilitarian objects.5. Cuts glasses to complex compositions.6. Manufactures stained glass using as binders pencils and copper tapes.7. Restores glasses and pencils.8. Manufactures three-dimensional motifs.9. Manufactures pebbled floors - yards.10. Follows the rules of health and safety.11. Contributes to the proper management of natural resources.Competences:1. Collaborates with other artisans in the performance of his duties. ...

    Awarding bodyMinistry of Education, Research and Religious Affairs

    Category: Qualifications Location: Greece
  5. VOCATIONAL SCHOOL (EPAS) CERTIFICATE (PTYCHIO EPAS)- Specialty "Wood curving- Furniture decoration"

    The holder of an EPAS certificate of this specialty: Knowledge:1. Identifies and describes the types of wood with the required characteristics, the method of classification and drying of wood and how to prepare for the objects to be manufactured.2. Identifies the defects, the illnesses and the deterioration of wood.3. Describes the appropriate design tools, the design manner of decorative woodcuts patterns, with or without the aid of a computer, and determines the dimensions of various furniture in natural size. 4. Describes the ways of working when applying stucco, painting, and finishing the objects created.5. Identifies and describes the tools and equipment (hand and power) used in wood carving work, the method of maintenance thereof and describes appropriate protective measures for their use. 6. Describes the basic marketing principles of the products produced.Skills:1. Selects as basic raw material wood species that possess the required characteristics, sorts and dries the wood to be treated.2. Treats properly defects, diseases and deterioration of wood.3. Prepares the timber for the objects to be manufactured and selects and uses appropriate tools and equipment (hand and power), while taking appropriate protective measures.4. Designs, decorates new designs with or without the help of a computer and selects the decorative motifs to be created, identifying the various dimensions of furniture in natural size, using drawing instruments and transfer the form on wood.5. Arranges for the filling, painting, finis ...

    Awarding bodyMinistry of Rural Development and Food

    Category: Qualifications Location: Greece
  6. B.Sc. in Oenology. Department of Oenology and Beverage Technology. Faculty of Food Technology and Nutrition. Technological Educational Institute of Athens.

    Graduates of the Department of Oenology and Beverage Technology of the Faculty of Food Technology and Nutrition of the Technological Education Institutions, based on their specialized scientific and technological knowledge, work independently or in collaboration with other scientists for the study, research and application of technology and biotechnology on modern and specific fields of oenology and beverages technology and on the process of preservation, processing and quality control, on the establishment of workshops, the utilization of by-products and the biological treatment of waste and other activities. Upon completion of their studies, graduates of the Department acquire the necessary scientific and technological knowledge, abilities and skills to operate as Oenologists and Beverage Technologists, particularly in the following areas:- Production, processing, quality assurance, quality certification and fitness and quality control of wine products, beverage and water. - Packaging, storage, maintenance, distribution and marketing of wines, beverages and water. - Organisation of wine making, brewery and distillery. businesses. - Establishment and operation of wine and spirits tasting workshops, beverage analysis laboratories and test laboratories for wine waste and water. - Design and implementation of research and development programs, and preparation of feasibility studies in the fields of oenology, beverage technology and water. - Provision of technical support to issues related to the enviro ...

    Awarding bodyTechnological Educational Institute of Athens

    Category: Qualifications Location: Greece
  7. BSc in Food Technology. Department of Food Technology. Faculty of Food Technology & Nutrition. Technological Educational Institute of Athens.

    The graduate of the Department of Food Technology, of Athens Technical Educational Institution of Athens acquires the following:KNOWLEDGE: Those required for the application of appropriate and research-backed scientific methods, techniques and means for the production, processing, distribution, preparation, examination, the legislation and utilization of food, as well as the related biological, physical, chemical and economic principles and Information technologies.SKILLS: The graduate has skills for understanding, through knowledge, about the composition of food, the qualitative and quantitative assessment of processes, the processing equipment and the testing methods and quality assurance of food products, along with the administrative - managerial procedures for the successful production and control of the production units, and the storage, handling and marketing of food.COMPETENCES: The graduate is able to apply with a documented way and safety, responsibly and efficiently the methods and techniques taught in both theoretical and practical level. Emphasis is paid on cooperation with educational, research institutes and food companies in Greece and abroad, for the exchange of information and knowledge through the conduct of joint training and research programs.LEARNING OUTCOMES: Upon completing the graduate circle of studies, it is expected of the graduate of the Department of Food Technology to have the necessary scientific and technological knowledge and competences in order to work as a Food Technologist ...

    Awarding bodyTechnological Educational Institute of Athens

    Category: Qualifications Location: Greece
  8. Master's Degree (M.Sc) in "Food Science and Technology: Option 1: Food Processing, Preservation & Innovation Option 2: Food Quality Management". Department of Food Technology. Faculty of Food Technology and Nutrition. Technological Educational Institute o

    The graduate of the Postgraduate Programme of the Department of Food Technology of Athens Technological Educational Institute acquires the following: KNOWLEDGE: Specialised and advanced knowledge related to the food science and technology, which are required for the development of products and processes and the production of high quality, safe foods. SKILLS: The graduate of the Postgraduate Programme shall have the necessary and high-level general and specific scientific technical knowledge, skills, and capacities, in order to be able, on his/her own, to design, program, organise, coordinate, manage, evaluate, control, and develop innovative operations related to the processing, storage, distribution and control of foods, by making use of, developing and pushing forward the relevant research and knowhow. COMPETENCES: The graduate of the Postgraduate Programme shall be capable of applying, in a documented way, with safety, responsibility, and effectiveness, the modern and advanced methods and techniques taught both at theoretical and practical level for the production of safe food, while also managing - running food production units and collaborating with educational, research institutions, and food businesses in Greece and abroad. LEARNING OUTCOMES: Following the completion of the postgraduate course of studies, the graduate of the Postgraduate Programme of the Food Technology Department is expected to: - Have a wide understanding of the science and technology of food, and a thorough knowledge of the speciali ...

    Awarding bodyTechnological Educational Institute of Athens

    Category: Qualifications Location: Greece
  9. Master's Degree (M.Sc) in "Wine and Beer Science". Department of Oenology and Beverage Technology. Faculty of Food Technology and Nutrition. Technological Educational Institute of Athens.

    The subject of the Programme is the Science of Wine and Beer, with two directions: Wine and Beer. The purpose of the Postgraduate Programme is for the holders of the Postgraduate Diploma to have the necessary modern, suitable, and high-level general and special scientific and technical - financial knowledge, skills, and competences. As a result, they shall be capable, by working autonomously and efficiently, of designing, programming, organizing, coordinating, directing, evaluating, controlling, and developing innovative wine and beer operations, by making use of, developing and pushing forward the relevant research and know-how. ...

    Awarding bodyTechnological Educational Institute of Athens

    Category: Qualifications Location: Greece
  10. Bachelor's Degree in Food Technology. Department of Food Technology. Faculty of Agricultural Technology and Food Technology and Nutrition. Technological Educational Institute of Peloponnese.

    The food technologists are able to:- apply and increase the knowledge about the composition of food, while respecting their quality and safety; - assess in terms of quantity the performance of the food processing equipment; - suggest, based on technical and financial criteria, the suitable equipment and production processes; - use quantitative techniques, in order to evaluate significant factors of safety and quality;- be responsible for the selection, specialization, establishment, and design of the total production technology, as well as for the operational design of the food processes;- develop and perform chemical, physical, microbiological and sampling analyses, in order to estimate the quality and safety of food and control methods for all food microorganisms (pathogenic, spoilage, fermentations);- participate in the evaluation / assessment of food production processes, using techniques such as Risk Analysis - Critical Control Points (HACCP), in order to ensure the production of safe and quality products;- supervise and apply the methods for ensuring food quality, during the processing thereof, in order to agree with acknowledged quality systems (e.g. ISO 9000), the relevant environmental specifications, and legal requirements; - participate in and assist to the development of research programmes and programmes for the development of new food products, while participating in programmes of multiple scientific subjects; - contribute to and participate in the operation, administration - management, and con ...

    Awarding bodyTechnological Educational Institute of Peloponnese

    Category: Qualifications Location: Greece

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