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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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
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