• EQF Home Page Icon
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

Search results

Search found 22 items
  1. Traditional-style bread, potica, pastry and pasta maker (no legal status)

    Candidates will be able to: - plan, prepare, carry out and check own work, - make rational use of energy, material and time, - protect health and the environment, - communicate with customers, - prepare a bread oven or oven for baking, - prepare dough and filling and bake bread and potica, - prepare dough and filling and bake bread and pastries, - prepare dough and shape pasta, - pack and store bread, potica, pastries and pasta, - market own products. ...

    Category: Qualifications Location: Slovenia
  2. Master butcher (no legal status)

    Holders of a master craftsman qualification will be able to: perform professional butchery work to the standard of a master butcher (purchase slaughter cattle and poultry and transport it, carry out slaughter, make various semi-products and meat products and sell them), lead the operations of a production plant, prepare and lead the development strategy of a workshop, demonstrate mastery of methods and techniques and ensure the quality of products, demonstrate mastery of technology that leads to greater productivity and optimisation of costs, identify market conditions, make calculations and estimates, determine the technological preparation of work, demonstrate proficiency in leading the work process, take on workers and plan their development, train apprentices and transfer knowledge and skills to them, implement regulations in the field of occupational safety, protection of health, ecology, etc., motivate co-workers for work and develop a creative climate. ...

    Category: Qualifications Location: Slovenia
  3. Bread and pastry maker (no legal status)

    Candidates will be able to: plan, prepare, implement and oversee their own work, use energy, material and time in a rational manner, protect health and the environment, communicate with co-workers and customers, assure quality of products and services provided, keep relevant documentation, make various types of dough for bread and pastries, divide and shape dough and allow to rise, bake bread and pastries, cool, refrigerate and freeze products, cut, package and store products, purchase raw materials and sell products. ...

    Category: Qualifications Location: Slovenia
  4. Academic bachelor's degree in food production and nutrition (no legal status)

    Students will be able to: (general competences) demonstrate basic knowledge of natural science and biotechnology, work in an interdisciplinary team, demonstrate mastery of specialist knowledge acquired through the study of theoretical and practical cases, coherently apply acquired knowledge in practice, transfer, critically assess and apply theoretical and practical knowledge in practice and address problems, above all by seeking out new sources of knowledge, through interdisciplinary work and through the application of scientific methods, accept new developments, address problems and make decisions in practice, communicate in an open manner and demonstrate proficiency in the use of information technology, demonstrate functional literacy within their field of expertise, pursue lifelong learning, demonstrate independence and self-criticism, show professional ethical responsibility, (subject-specific competences) think scientifically, demonstrate mastery of the theoretical and practical knowledge from the general fields of mathematics and applied statistics, physics, chemistry with the basics of physical chemistry, biochemistry, biology, microbiology, food analysis, informatics, human anatomy and physiology, nutrition, demonstrate mastery of theoretical and practical knowledge from specific food technology fields: food chemistry, process engineering, food microbiology, sensory analysis, ingredients for the food industry and food production technologies, preservation and storage methods, quality control methods an ...

    Category: Qualifications Location: Slovenia
  5. Dessert maker (no legal status)

    Candidates will be able to: plan, prepare, implement and oversee their own work, use energy, material and time in a rational manner - protect health and the environment, communicate with co-workers and customers, assure quality of products and services provided, ensure traceability and keep appropriate documentation, prepare various types of dough and mixtures, make cakes and pastries from various types of dough and mixtures, make fillings and stuffings, make coatings and toppings, make fresh filled pastry, make decorative elements using special mixtures, make portion-sized desserts, make traditional slovenian and festive desserts, purchase raw materials and sell products, package and store products. ...

    Category: Qualifications Location: Slovenia
  6. Butcher (no legal status)

    Certificate-holders will be able to: prepare for work correctly, select, prepare and correctly store raw materials, correctly handle machinery and implements used in butchery, correctly cut up, bone, process and categorise meat, make pressed and dried meat products, carry out heat treatment of meat products and ready-to-serve dishes, correctly pack and store meat and meat products, successfully offer and sell meat and meat products, advise buyers, work in a group and communicate with co-workers and customers, use information and communication technologies, protect health and the environment, and rationally use natural energy sources and raw materials, observe hygiene, safety and other foodstuff regulations. Certificate holders build on their key vocational knowledge and abilities with key general knowledge in line with national standards. ...

    Category: Qualifications Location: Slovenia
  7. Maker of chocolate products (no legal status)

    Candidates will be able to: plan, prepare, implement and oversee their own work - use energy, material and time in a rational manner, protect health and the environment, communicate with co-workers and customers, assure quality of products and services provided, ensure traceability and keep appropriate documentation, prepare raw materials for making chocolate mixture, make chocolate products, purchase raw materials and sell products, package and store products. ...

    Category: Qualifications Location: Slovenia
  8. Food Processing Technician (no legal status)

    Certificate-holders will be able to: accept, store and prepare raw materials for processing, process raw materials of plant and animal origin into hygienic products, supervise the packaging and storage of products, carry out quality assurance and control of products and services and keep records, take, accept and prepare samples for laboratory analyses and tests, carry out simple sensory, chemical, microbiological and physical analyses, prepare industrial microorganisms for use in food production, monitor a bioprocess, maintain and control hygiene in production and storage premises, calculate an organism's energy and nutrient needs, select foods and prepare balanced and healthy menus according to predefined standards, participate in the development of new products, successfully propose and market food products, work in a group and communicate with co-workers and customers, use information and communication technologies, protect health and the environment and rationally use natural energy sources and raw materials, observe hygiene, safety and other food regulations, Elective: various products and services of catering establishments, compile menus for different occasions and present traditional Slovene dishes and selected dishes from world cuisines, make more complex bakery and confectionery products and pasta, monitor the milling of cereals, process fruit and vegetables and make beverages, make various types of fermented milk, cheeses, process cheese into various products, make ice cream, make meat products, con ...

    Category: Qualifications Location: Slovenia
  9. Traditional-style meat processor (no legal status)

    Candidates will be able to: plan, prepare, carry out and check own work, make rational use of energy, material and time, protect health and the environment, communicate with customers, select an animal for slaughter and processing, handle meat after slaughter, cut up and shape meat, make dried meat products, make fresh and pasteurised meat products, market own products. ...

    Category: Qualifications Location: Slovenia
  10. Meat and meat products vendor (no legal status)

    Candidates will be able to: plan, prepare, implement and oversee their own work, ensure traceability and keep appropriate documentation, make rational use of energy, material and time, protect health and the environment, assure the quality of the service provided, communicate with co-workers and customers, chop, bone, work and categorise meat, make pressed meat products/meat preparations, products from basic pieces of meat and prepared dishes, make pasteurised meat products, prepare ready-to-serve meals from meat, cool, refrigerate and freeze semi-finished products and finished products, prepare and pack products, purchase, take delivery, store and organise transport, sell products. ...

    Category: Qualifications Location: Slovenia

Pages