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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

Find information on qualifications

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Search found 14 items
  1. 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
  2. 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
  3. 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
  4. 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
  5. Certificate of professional qualification: Ship’s Cook

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

    Awarding body- Profesionālās izglītības kompetences centrs "Liepājas Valsts tehnikums"

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

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

    Awarding body- Profesionālā vidusskola "RIMAN"

    Category: Qualifications Location: Latvia
  7. Certificate of professional qualification: Pastry-Cook

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

    Awarding body- Jelgavas Amatu vidusskola

    Category: Qualifications Location: Latvia
  8. Certificate of professional qualification: Pastry-Cook

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

    Awarding body- Restorānu servisa skola

    Category: Qualifications Location: Latvia
  9. Certificate of professional qualification: Manservant

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

    Awarding body- Mācību centrs "Buts"

    Category: Qualifications Location: Latvia
  10. 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

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