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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 605 items
  1. Magister turizma/magistrica turizma

    A student is qualified to: (specific competences) understand and resolve specific problems relating to service activities, particularly in the tourism and hotel sector, using scientific research methods and critical assessment methods, recognise opportunities and threats on the global tourism market, particularly in the EU, and implement organisational changes based on that ability, enhance understanding of tourism as a social phenomenon and its impact on the environment, and national and international economy, analyse specifics when formulating contractual relationships that tourism organisations enter into to perform their activities, study and analyse status and contractual links between tourism companies and their business units (e.g. concerns, hotel chains, etc.), identify key strengths and weaknesses, and the economic effects of tourism in the implementation of sustainable development, use methodologies when researching purchasing and sales markets for the needs of tourism and hotel companies, define key elements of the marketing mix and formulate operating strategies for tourism and hotel companies, use analytical processes linked to the marketable activity of an organisation and to understand in full marketing processes on the purchasing and sales sides in the context of increasing globalisation (inter-cultural differences and specifics), take on the most demanding tasks in planning, formulating, developing and managing contemporary business systems in the tourism sector, hotel industry and other servic ...

    Category: Qualifications Location: Slovenia
  2. Doktor znanosti/doktorica znanosti s področja logistika sistemov

    Students will be able to: demonstrate in-depth understanding of theoretical and methodological concepts, analyse, synthesise and anticipate solutions and consequences in logistics systems, processes and functions, apply research methods, procedures and processes in logistics systems, processes and functions, show autonomy in research and continuously develop critical and self-critical assessment when making decisions in the dynamics of logistics systems and processes, independently apply acquired theoretical knowledge to solve problems in practice, both in logistics organisations and in other organisations with a strong logistics function, develop communication skills and expertise, in particular constant communication in the international environment, work in global logistics chains, demonstrate a capacity for ethical reflection and a deep commitment to professional ethics, show cooperativeness and work in a group, work and create in an international environment, act as mentor to younger colleagues at institutes, universities, companies, etc., demonstrate effectiveness in the use of the available resources: own creative and intellectual abilities; available intellectual capital (colleagues), other tangible and intangible resources (money, equipment, space and time). ...

    Category: Qualifications Location: Slovenia
  3. Pomočnik/pomočnica kuharja/kuharice

    Candidates will be able to: plan, prepare and oversee own work in accordance with work quality standards in the catering sector, make responsible and economical use of raw materials, equipment, energy and time in their work, maintain personal hygiene and a hygienic working environment and diligently attend to the implementation of HACCP regulations in the context of their responsibilities, in the course of their work, communicate autonomously with superiors, co-workers and guests, participate in the preparation of foodstuffs and accessors, in accordance with the instructions of a superior, prepare simple dishes by autonomously carrying out cooking procedures involving mechanical and heat treatment of food and supplementary cooking procedures on the basis of the instructions of a superior, work as part of a team preparing more complex dishes in accordance with the instructions of a superior, participate in the making of portions, in accordance with the instructions of a superior, ensure the suitable storage of foodstuffs and unused dishes, paying due regard to HACCP system regulations and the instructions of a superior. ...

    Category: Qualifications Location: Slovenia
  4. Doktor znanosti/doktorica znanosti s področja potovanja, turizem, prosti čas

    A student is qualified to: (general competences) select and apply the appropriate scientific research methods, procedures and processes to a wider range of problems in changing circumstances, and create new knowledge and solutions,  independently study to develop critical reflection, acquire social and communication skills, assess actual events and their place in a broader context, and to explain and evaluate social phenomena, transfer acquired knowledge in practice to specific areas of the tourism sector and resolve specific work problems through the application of scientific methods and procedures, manage a group, and cooperate and work in team, commit to professional ethics and ethical reflection, and critically understand concepts and scientific bases and modern achievements that push students to analyse and resolve challenges and problems in the tourism sector. (subject-specific competences) continue research work independently and in a team, and independently enhance various bases and applied issues in the area of tourism, and the latest developments and innovations in the tourism sector, understand the basic structure and interpretation of fundamental tourism disciplines and the links between the associated sub-disciplines, master theoretic problems from the tourism profession and their resolution, master various research methods, and work independently with the help of research and interpretive methods from the tourism sector, research the tourism sector, with an emphasis on innovative approaches and cr ...

    Category: Qualifications Location: Slovenia
  5. Gastronomsko-turistični tehnik/gastronomsko-turistična tehnica

    A certificate holder is qualified to: adapt the range of food and tourism services to various target groups, carry out the basic processes of preparing and serving meals, provide food and hotel services in accordance with the applicable regulations, communication in business situations in Slovene and in two foreign languages, use contemporary ICT software tools, present and disseminate information regarding the natural and cultural heritage of Slovenia, compile, design and prepare menus, bills of fare, wine lists and beverage price lists, and provide and sell food services. Elective: prepare dishes from all food groups and include them on menus as regular meals, plan, organise and serve regular meals and specialities, prepare Slovenian dishes, the dishes of other nationalities, dishes for various forms of alternate nutrition and for basic diets, carry out preparatory and final serving works, and draft written offers, serve dishes, meals, beverages and drinks in various ways in different food service operations, plan, organise and serve the most demanding specialities within and outside the scope of food services operations, include dishes and mixed drinks in the range of food services and prepare them in front of guests, and recommend drinks to accompany dishes and menus, perform the tasks of tour guide and tourism information provider, provide advice and sell tourism products, plan package programmes, search for information, and make reservations and payments, search, evaluate data and disseminate information ...

    Category: Qualifications Location: Slovenia
  6. Frizerski mojster/frizerska mojstrica

    Master craftsman level: organise and manage work processes, control the quality of services, draw up draft development and financial programmes, operate a business rationally and economically (staff, standards and calculation of services), draft proposals for the remuneration of co-workers and ensure a positive working environment, ensure the social security of co-workers and their professional growth, ensure a safe working environment and supervise the implementation of occupational safety regulations, ensure the implementation of sanitary/hygienic and technical regulations, provide practical training for apprentices and work placement students, induct new workers, receive customers, consult on the service and carry out the most demanding jobs in the hairdressing field, such as testing skin and hair, to a master craftsman level, correctly select preparations, computer simulations of hairstyles, etc., advise on and carry out the most demanding hairstyling procedures (combing, cutting, waving, lightening, colouring, shaping), care for healthy and damaged hair, the scalp, hands and nails by choosing appropriate preparations and tools, carry out massage of the scalp, face, neck, chest and hands, form hairstyles (cutting, coiling, tying, styling using a hairdryer and brush and other hairdressing apparatus and accessories), prepare, dye, lighten, bleach, tint, wave hair or individual locks of hair, colour eyebrows, eyelashes, shape eyebrows and shave beards, moustaches, sideburns, heads, apply make-up and character ...

    Category: Qualifications Location: Slovenia
  7. Pomožni vzdrževalec/pomožna vzdrževalka tekstilij

    Candidates will be able to: sort items for cleaning, washing and ironing and prepare batches for individual types of care, treat stains before mechanical treatment (pre-spotting), during individual phases and final phases (spotting), carry out mechanical cleaning, washing and wet cleaning of textiles and basic finishing processes (bleaching, starching) according to enclosed instructions, clean and wash textile floor coverings, iron clothes and flat textiles by hand and by machine, keep the prescribed documentation, carry out work in accordance with standards and regulations, regularly clean the working environment, communicate with co-workers, perform work in such a way as not to endanger themselves, other people or the environment. ...

    Category: Qualifications Location: Slovenia
  8. Gastronomsko-turistični tehnik SI/gastronomsko-turistična tehnica SI

    Certificate holders will be able to: • adapt the range of food and tourism services to various target groups, • carry out the basic processes of preparing and serving meals, • provide food and hotel services in accordance with the applicable regulations, • communication in business situations in Slovene and in two foreign languages, • use contemporary ICT software tools, • present and disseminate information regarding the natural and cultural heritage of Slovenia, • compile, design and prepare menus, bills of fare, wine lists and beverage price lists, and • provide and sell food services, Elective: • prepare dishes from all food groups and include them on menus as regular meals, • plan, organise and serve regular meals and specialities, • prepare Slovenian dishes, the dishes of other nationalities, dishes for various forms of alternate nutrition and for basic diets, • carry out preparatory and final serving works, and draft written offers, • serve dishes, meals, beverages and drinks in various ways in different food service operations, • plan, organise and serve the most demanding specialities within and outside the scope of food services operations, • include dishes and mixed drinks in the range of food services and prepare them in front of guests, and recommend drinks to accompany dishes and menus, • perform the tasks of tour guide and tourism information provider, • provide advice and sell tourism products, • plan package programmes, • find information and make reservations and payments, •  ...

    Category: Qualifications Location: Slovenia
  9. Gastronomski tehnik/gastronomska tehnica

    A certificate holder is qualified to: communicate in Slovene and a foreign language in accordance with the rules of business communication and etiquette, perform reception tasks, disseminate information and link the work of various departments, provide and sell food services. present and disseminate information regarding the natural and cultural heritage of Slovenia, link various activities by region in an actual tourist offer, compile, design and prepare menus, bills of fare, wine lists and beverage price lists, plan, organise, cook and serve regular meals and specialities, prepare meals in accordance with the principles of healthy eating, including contemporary culinary trends, include entertainment in the range of food services, and set selling prices for services and act in an entrepreneurial manner. Elective: prepare bills of fare for diets in cooperation with a dietician, select permitted foods and appropriate technological procedures, and prepare dishes and drinks for various types of diets, accept orders, prepare offers, and organise, manage and provide catering services, include the preparation of dishes and mixed drinks in the range of food services, research the culinary characteristics of individual regions of Slovenia and other countries, and prepare typical dishes using traditional and contemporary methods for appropriate serving, organise, manage and supervise complementary activities at a hotel, make spatial arrangements and prepare equipment for various purposes, promote, coordinate and link sp ...

    Category: Qualifications Location: Slovenia
  10. Kozmetik/kozmetičarka

    Students will be able to: (general competences) communicate and use information and communication technology for effective support of the work and management of documentation and information, communicate with co-workers, experts and customers, use Slovene and a foreign language for effective and clear oral and written communication with all users in their working environment, participate in an expert team, work in a manner that promotes a healthy lifestyle, protect health and the environment, demonstrate understanding of cultural diversity, think analytically and creatively in order to make decisions autonomously and solve cosmetic problems through the flexible application of knowledge in practice, show self-initiative and express new ideas, adapt to new situations, show initiative in work and an orientation towards self-evaluation and the constant improvement of own work, set own goals, plan and monitor own work and the work of others, and work in a team, take responsibility for the quality and success of work performed and promote the transfer of knowledge, develop entrepreneurial characteristics, skills and behaviour, plan human resources, be responsible for the education and training of personnel and plan the organisation of internal education and training, make rational use of energy, material and time, demonstrate ethical behaviour, take responsibility for self-directed learning and lifelong learning based on critical and ethical reflection on own thinking and actions, (vocational-specific competences) de ...

    Category: Qualifications Location: Slovenia

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