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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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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 43 items
  1. Certificate of professional qualification: Hospitality 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. basics of business etiquette and protocol. 1.2. basics of cooking technologies. 1.3. business management software of a hospitality company. 2. The KNOWLEDGE at the level of understanding: 2.1. general hygiene requirements according to the valid laws and regulations. 2.2. requirements for the materials coming into contact with food products. 2.3. provision of the first aid. 2.4. fire safety regulations. 2.5. electrical safety regulations regarding devices. 2.6. basics of tourism geography. 2.7. most important historical and cultural events of Latvia. 2.8. basics of psychology. 2.9. classification of hospitality companies. 2.10. organizational structures of hospitality companies. 2.11. basics of marketing. 2.12. basics of healthy nutrition. 2.13. cuisine culture of different countries, its traditions and characteristics. 2.14. types of banquets and their basic service principles. 2.15. types of food and drink menus and the basic principles of their creation. 2.16. basic accounting principles in a hospitality company. 2.17. pricing. 2.18. Professional terms in the official language and at least two foreign languages. 2.19. technical requirements of the execution of documents. 3. The KNOWLEDGE at the level of use: 3.1. tourism product of Latvia. 3.2. work organization in hospitality companies. 3.3. hygiene require ...

    Awarding body- Mācību centrs "Buts"

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

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. Professional activities necessary for performing the basic tasks knowledge at the imaginary level: 1.1. textiles and hotel linen types; 1.2. order of cleaning of premises; 1.3. professional room care products and equipment; 1.4. the qualities of the finishing materials of the premises and the corresponding care products; 1.5. the existing regulatory enactments regulating the activity of tourist accommodation. 2. Professional activities necessary for performing the basic tasks knowledge at the level of awareness: 2.1. hotels, room categories, services and prices; 2.2. the region's main tourist attractions, services and events; 2.3. hotel standards and guest room furnishings; 2.4. categories of guests, special needs and desires; 2.5. guest work process and documentation; 2.6. types of booking and changes; 2.7. guest registration card and filling it out; 2.8. electronic key coding; 2.9. food service activities and services; 2.10. hotel services, services, responsibilities; 2.11. intercultural differences; 2.12. types of satisfaction surveys of guests; 2.13. guest questionnaires and their development; 2.14. hotel technological equipment functions; 2.15. current occupational safety, environmental protection and fire safety regulations; 2.16. current legislation on treasury operations accounting. 3. Professional activities necessary for performing the basic t ...

    Awarding body- Profesionālā vidusskola "RIMAN"

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

    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. national table culture traditions; 1.2. types of catering companies; 1.3. differences of the demand depending on the day, evening, week, season and weather conditions; 1.4. requirements of of the document management; 1.5. cleaning agents and equipment of rooms, equipment and inventory. 2. The KNOWLEDGE at the level of understanding: 2.1. standards of food and beverage preparation and guest service time; 2.2. basic principles of creating food and beverage menus; 2.3. compatibility of products and physical features; 2.4. components of the classical food and beverages (alcoholic and non-alcoholic); 2.5. environmental impact on the products; 2.6. the types of events and services during it, an appropriate inventory; 2.7. international and national types of table setting, the cultural differences of inventory and table used, traditions and characteristics; 2.8. development of business interaction; 2.9. guest complaint solution procedure in the company; 2.10. memory and its training; 2.11. technological documentation - process sheets and calculation maps; 2.12. professional terms in the official language and at least two foreign languages. 3. The KNOWLEDGE at the level of use: 3.1. standard methods of table setting and basics of service; 3.2. working tools of a waiter, equipment and usage; 3.3. usage of the technological equipment and inventor ...

    Awarding body- Daugavpils Tirdzniecības profesionālā vidusskola

    Category: Qualifications Location: Latvia
  4. Certificate of professional qualification: Restaurant Operations Specialist

    Learning outcomes are formulated in accordance with the relevant occupational standard: Occupational standards register Competences:1. Professional activities necessary for performing the basic tasks knowledge at the imaginary level: 1.1. current trends in product preparation; 1.2. the latest trends in guest service; 1.3. premises, equipment and inventory cleaning products and equipment. 2. Professional activities necessary for performing the basic tasks knowledge at the level of awareness: 2.1. bar, kitchen and grass technological processes; 2.2. the physical properties and compatibility of the products, their interactions and environmental impact on them; 2.3. preparation of simple food and beverages, decoration; 2.4. the specifics of the request day, evening, week, season and time under the circumstances; 2.5. obtaining the information necessary for the performance of work duties, processing and analysis; 2.6. company operating documents; 2.7. basic principles of marketing; 2.8. Types of research of guests' point of view; 2.9. current occupational safety, fire safety, environmental protection, food law, hygiene requirements and accounting regulations. 3. Professional activities necessary for performing the basic tasks knowledge at the level of use: 3.1. Characteristics and use of bar, kitchen and grass products and raw materials; 3.2. the characteristics and use of technological equipment and inventory; 3.3. table laying and guest service standards; 3.4. acceptance and ordering of or ...

    Awarding body- Profesionālā vidusskola "RIMAN"

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

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

    Awarding body- Daugavpils Tirdzniecības profesionālā vidusskola

    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: 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
  8. 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
  9. 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
  10. 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

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