• EQF Home Page Icon
Find information on the EQF, NQF's

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:

 

Documentation

Legal documents, Studies, Documents agreed by the EQF Advisory Group and

European Qualifications Framework Series 

Find information on qualifications

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

Find information on qualifications

Search results

Search found 605 items
  1. Certificate of professional qualification: Bathhouse Attendant

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register ...

    Awarding body- Sabiedrība ar ierobežotu atbildību "Pirts skola"

    Category: Qualifications Location: Latvia
  2. Certificate of professional qualification: Catering Service Specialist

    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. legal employment relations. 1.2. labour protection. 1.3. environmental protection. 1.4. basic principles of the operation planning of the company. 1.5. basics of communication. 1.6. basics of economics. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of the critical control points of hazard analysis. 2.2. general hygiene requirements in accordance with the applicable laws and regulations. 2.3. requirements for the materials coming into contact with food. 2.4. provision of the first aid. 2.5. basics of cleaning, washing and disinfection. 2.6. storage requirements of chemical products. 2.7. operating and electric safety regulations of equipment. 2.8. chemical composition and basic storage principles of raw materials and products. 2.9. losses of raw materials and factors causing them. 2.10. food and drink menus, their types and the basic principles of their drawing up. 2.11. hospitality and communication principles. 2.12. basic types and principles of table setting in different events. 2.13. cuisine culture of different countries, its traditions and characteristics. 2.14. calculation of food and drink prices. 2.15. basic principles of marketing and sales promotion. 2.16. types and structure of catering companies. 2.17. basic principles of psychology and communication. 2.18. professional terms ...

    Awarding body- Restorānu servisa skola

    Category: Qualifications Location: Latvia
  3. Certificate of professional qualification: Cleaner

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register ...

    Awarding body- Mācību centrs "Buts"

    Category: Qualifications Location: Latvia
  4. Certificate of professional qualification: Cook

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. The KNOWLEDGE at level of notion: 1.1. legal employment relationship; 1.2. basics of phychology; 1.3. labour protection; 1.4. environmental protection; 1.5. food microbiology. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of risk analysis critical control points; 2.2. general hygiene requirements in accordance with the current laws and regulations; 2.3. requirements regarding the materials coming into contact with food; 2.4. basic principles of cleaning, washing and disinfection; 2.5. storage conditions of chemical preparations; 2.6. provision of the first aid; 2.7. electrical safety rules of the equipment; 2.8. fire protection rules; 2.9. chemical composition of raw materials and products and storage requirements; 2.10. formation of losses of raw materials and causes of it; 2.11. basic principles of creating menus; 2.12. basics of guest service and communication; 2.13. basic principles of healthy food; 2.14. basic principles of accounting in a catering company; 2.15. professional terminology in the official language, French and English. 3. The KNOWLEDGE at the level of use: 3.1. work place organization in catering companies; 3.2. technological equipment of catering companies, basic operating principles and maintenance; 3.3. risk analysis principles in the critical control points; 3.4. knowledge of food preparing technology; 3.5 ...

    Awarding body- Daugavpils Tirdzniecības profesionālā vidusskola

    Category: Qualifications Location: Latvia
  5. Certificate of professional qualification: Cook

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. The KNOWLEDGE at level of notion: 1.1. legal employment relationship; 1.2. basics of phychology; 1.3. labour protection; 1.4. environmental protection; 1.5. food microbiology. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of risk analysis critical control points; 2.2. general hygiene requirements in accordance with the current laws and regulations; 2.3. requirements regarding the materials coming into contact with food; 2.4. basic principles of cleaning, washing and disinfection; 2.5. storage conditions of chemical preparations; 2.6. provision of the first aid; 2.7. electrical safety rules of the equipment; 2.8. fire protection rules; 2.9. chemical composition of raw materials and products and storage requirements; 2.10. formation of losses of raw materials and causes of it; 2.11. basic principles of creating menus; 2.12. basics of guest service and communication; 2.13. basic principles of healthy food; 2.14. basic principles of accounting in a catering company; 2.15. professional terminology in the official language, French and English. 3. The KNOWLEDGE at the level of use: 3.1. work place organization in catering companies; 3.2. technological equipment of catering companies, basic operating principles and maintenance; 3.3. risk analysis principles in the critical control points; 3.4. knowledge of food preparing technology; 3.5 ...

    Awarding body- Profesionālā vidusskola "RIMAN"

    Category: Qualifications Location: Latvia
  6. Certificate of professional qualification: Cook

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. The KNOWLEDGE at level of notion: 1.1. legal employment relationship; 1.2. basics of phychology; 1.3. labour protection; 1.4. environmental protection; 1.5. food microbiology. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of risk analysis critical control points; 2.2. general hygiene requirements in accordance with the current laws and regulations; 2.3. requirements regarding the materials coming into contact with food; 2.4. basic principles of cleaning, washing and disinfection; 2.5. storage conditions of chemical preparations; 2.6. provision of the first aid; 2.7. electrical safety rules of the equipment; 2.8. fire protection rules; 2.9. chemical composition of raw materials and products and storage requirements; 2.10. formation of losses of raw materials and causes of it; 2.11. basic principles of creating menus; 2.12. basics of guest service and communication; 2.13. basic principles of healthy food; 2.14. basic principles of accounting in a catering company; 2.15. professional terminology in the official language, French and English. 3. The KNOWLEDGE at the level of use: 3.1. work place organization in catering companies; 3.2. technological equipment of catering companies, basic operating principles and maintenance; 3.3. risk analysis principles in the critical control points; 3.4. knowledge of food preparing technology; 3.5 ...

    Awarding body- Daugavpils Tirdzniecības profesionālā vidusskola

    Category: Qualifications Location: Latvia
  7. Certificate of professional qualification: Domestic Worker

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register ...

    Awarding body- Tilžas internātpamatskola

    Category: Qualifications Location: Latvia
  8. Certificate of professional qualification: Food Service Worker

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register ...

    Awarding body- Mācību centrs "Buts"

    Category: Qualifications Location: Latvia
  9. Certificate of professional qualification: Hair Stylist

    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. style etiquette; 1.2. features of auxiliary materials for hair styling; 1.3. skin diseases; 1.4. attraction of other specialists to create a visual image; 1.5. basic principles for lighting the workplace. 2. The KNOWLEDGE at the level of understanding: 2.1. substantiation, sequence and characterization of the creative process of visual image creation; 2.2. history of fashion, style  and culture; 2.3. types of styles and fashion trends; 2.4. hairstyle modelling; 2.5. planning of sequence of the tasks for hairstyle transformation; 2.6. morphological features of head and face; 2.7. structure of skin and hair; 2.8. hair damage; 2.9. a client's individual colour tone of hair and skin; 2.10. features of hair colours; 2.11. planning of the sequence of tasks for the  technological process of hair dyeing; 2.12. hair products and their use; 2.13. make-up, types of make-up, and application of make-up; 2.14. professional terminology in the official language and in one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. hairstylist's work tools, equipment, accessories and their use, technological processes; 3.2. methods for creation, modelling and maintenance of individual style; 3.3. methods to determine the individual colouring; 3.4. hairstyle design and composition; 3.5. basic principles of colour education; 3.6. basic principles of draw ...

    Awarding body- Sabiedrība ar ierobežotu atbildību "Skola-studija "Create in Riga"

    Category: Qualifications Location: Latvia
  10. Certificate of professional qualification: Hairdresser

    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. basics of business; 1.2. consumer rights; 1.3. basics of  record keeping; 1.4. work organization of a merchant; 1.5. basics of accounting. 2. The KNOWLEDGE at the level of understanding: 2.1. history of hairstyle and costume development; 2.2. science of colours and styles; 2.3. methods of creating visual image; 2.4. substantiation of image creation; 2.5. hair styling; 2.6. design of hair styles and composition; 2.7. occupational diseases and their causes; 2.8. classification of accidents and their causes 2.9. professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. technological processes of hairdresser’s works; 3.2. scheduling of sequence of technological process works; 3.3. technological schemes; 3.4. tools and equipment of a hairdresser; 3.5. types of professional hair cosmetics; 3.6. characteristics and usage of professional hair cosmetics; 3.7. professional skin care preparations; 3.8. anatomy and functions of human hair and skin; 3.9. skin, hair and nail diseases and prophylaxis; 3.10. epidemiological safety measures; 3.11.  disinfectants and their usage; 3.12. head washing and massage processes; 3.13. wrapping hair on rollers; 3.14. hair styling; 3.15. hair cutting; 3.16. combining haircut schemes; 3.17. hair chemical treatment processes; 3.18. beard and moustache chemical t ...

    Awarding body- Frizieru skola "Studija - I"

    Category: Qualifications Location: Latvia

Pages