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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

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Search found 28 items
  1. Certificate of professional qualification: Make-Up Artist

    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. novelties in make-up art; 1.2.  chemical and physical properties of the make-up material; 1.3. possible side effects of the cosmetic preparations and allergic reactions of the skin; 1.4. basic principles of communication. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of make-up creation; 2.2. face morphology; 2.3. science of colours; 2.4. individual types of skin colour; 2.5. skin functions; 2.6. professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. types and technologies of make-up; 3.2. make-up instruments and tools; 3.3. make-up styles; 3.4. current make-up fashion trends; 3.5. make-up designing; 3.6. eyebrow shapes and correction; 3.7. types and features of make-up and conditioning cosmetics; 3.8. usage of make-up, conditioning cosmetics and materials of special effects; 3.9. types of workplace lighting; 3.10. principles of creating conversation; 3.11. official language; 3.12. one foreign language at the communication level; 3.13. labour protection; 3.14. types of workplace ergonomics; 3.15. first aid; 3.16. environmental protection; 3.17. information technology; 3.18. principles of the professional and general ethics; 3.19. methods of calculating service costs; 3.20. recordkeeping; 3.21. legal employment relationship. Skills:1. To select the make-up ...

    Awarding body- Rīgas Stila un modes tehnikums

    Category: Qualifications Location: Latvia
  2. Certificate of professional qualification: Make-Up Artist

    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. novelties in make-up art; 1.2.  chemical and physical properties of the make-up material; 1.3. possible side effects of the cosmetic preparations and allergic reactions of the skin; 1.4. basic principles of communication. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of make-up creation; 2.2. face morphology; 2.3. science of colours; 2.4. individual types of skin colour; 2.5. skin functions; 2.6. professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. types and technologies of make-up; 3.2. make-up instruments and tools; 3.3. make-up styles; 3.4. current make-up fashion trends; 3.5. make-up designing; 3.6. eyebrow shapes and correction; 3.7. types and features of make-up and conditioning cosmetics; 3.8. usage of make-up, conditioning cosmetics and materials of special effects; 3.9. types of workplace lighting; 3.10. principles of creating conversation; 3.11. official language; 3.12. one foreign language at the communication level; 3.13. labour protection; 3.14. types of workplace ergonomics; 3.15. first aid; 3.16. environmental protection; 3.17. information technology; 3.18. principles of the professional and general ethics; 3.19. methods of calculating service costs; 3.20. recordkeeping; 3.21. legal employment relationship. Skills:1. To select the make-up ...

    Awarding body- Frizieru skola "Studija - I"

    Category: Qualifications Location: Latvia
  3. 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
  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: Nail Care Specialist

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

    Awarding body- Frizieru skola "Studija - I"

    Category: Qualifications Location: Latvia
  8. Certificate of professional qualification: Manicure and Pedicure 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. basics of business; 1.2. consumer rights; 1.3. basics of recordkeeping; 1.4. work organization of a merchant; 1.5. basics of accounting. 2. The KNOWLEDGE at the level of understanding: 2.1. history of manicure and pedicure procedures; 2.2. structure of nails and skin; 2.3. nail shapes and their shaping; 2.4. nail files and their types; 2.5. nail polishes and their components, functions; 2.6. professional cosmetics of hands and legs; 2.7. indications and contraindications of the hand and leg massage; 2.8. science of colours; 2.9. professional terms in the official language and at least one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. manicure work technologies (classical treatment technique, dry treatment technique, SPA technique); 3.2. pedicure work technologies (classical treatment technique, dry treatment technique, SPA technique); 3.3. selection and usage of instruments and equipment in the manicure and pedicure procedure; 3.4. selection and usage of professional cosmetics in the manicure and pedicure procedure; 3.5. sculpting nails, filing and polishing of nails in the manicure and pedicure procedure; 3.6. nail polishing methods with different nail polishes; 3.7. basic principles of nail design; 3.8. cosmetic massage procedures for hands and legs; 3.9. first aid; 3.10. usage of information technology; 3.11. action in ...

    Awarding body- Kuldīgas Tehnoloģiju un tūrisma tehnikums

    Category: Qualifications Location: Latvia
  9. Certificate of professional qualification: Manicure and Pedicure 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. basics of business; 1.2. consumer rights; 1.3. basics of recordkeeping; 1.4. work organization of a merchant; 1.5. basics of accounting. 2. The KNOWLEDGE at the level of understanding: 2.1. history of manicure and pedicure procedures; 2.2. structure of nails and skin; 2.3. nail shapes and their shaping; 2.4. nail files and their types; 2.5. nail polishes and their components, functions; 2.6. professional cosmetics of hands and legs; 2.7. indications and contraindications of the hand and leg massage; 2.8. science of colours; 2.9. professional terms in the official language and at least one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. manicure work technologies (classical treatment technique, dry treatment technique, SPA technique); 3.2. pedicure work technologies (classical treatment technique, dry treatment technique, SPA technique); 3.3. selection and usage of instruments and equipment in the manicure and pedicure procedure; 3.4. selection and usage of professional cosmetics in the manicure and pedicure procedure; 3.5. sculpting nails, filing and polishing of nails in the manicure and pedicure procedure; 3.6. nail polishing methods with different nail polishes; 3.7. basic principles of nail design; 3.8. cosmetic massage procedures for hands and legs; 3.9. first aid; 3.10. usage of information technology; 3.11. action in ...

    Awarding body- Frizieru skola "Studija - I"

    Category: Qualifications Location: Latvia
  10. Certificate of professional qualification: Ship’s Cook

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

    Awarding body- Ventspils Tehnikums

    Category: Qualifications Location: Latvia

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