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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 111 items
  1. 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
  2. Certificate of professional qualification: Assistant Pastry-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
  3. Certificate of professional qualification: Bartender

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

    Category: Qualifications Location: Latvia
  4. 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
  5. 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
  6. 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
  7. 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
  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: 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
  10. 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

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