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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

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Search found 605 items
  1. Strokovni svetovalec/strokovna svetovalka za hrano in pijačo (food and beverage menedžer/menedžerka)

    The candidate: plans, prepares and controls own work and the work of a group, ensures the quality and efficiency of work in the working environment in accordance with standards, ensures the rational use of energy, material and time, ensures occupational safety and observes environmental protection principles, is able to communicate with co-workers, business partners and guests, use of information and communication technologies, programmes, plans and organises the work of the food and beverage department, controls and manages work, creates new sales products and/or services, makes calculations for food and beverages, and calculates costs and formulates selling prices for the foods and beverage department. ...

    Category: Qualifications Location: Slovenia
  2. Vinski svetovalec/vinska svetovalka sommelier

    The candidate: plans, prepares, carries out and controls own work, makes rational use of energy, material and time, protects health and the environment, communicates with ordering parties and guests in two foreign languages, purchases and stores wines, prepares wines for serving, and recommends and serves wines to guests. ...

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

    The candidate: plans, prepares, carries out and controls own work, makes rational use of energy, material and time, protects health and the environment, communicates with co-workers, cleans food, prepares food for cold and hot appetizers, prepares soups, soup noodles, additives, stews, side dishes, vegetable dishes and salads, prepares simple desserts, prepares fast food, prepares pizzas, and maintains hygiene and order in the kitchen. ...

    Category: Qualifications Location: Slovenia
  4. Svetovalec/svetovalka za destinacijski management

    Candidates will be able to: plan and organise own work and the work of others ensure the quality and efficiency of own work make rational use of energy, material and time protect health and the environment develop business cooperation between various operators/stakeholders in a destination undertake operational destination management maintain business processes and ensure the smooth operation of these processes analyse and monitor the performance of a destination cooperate with suppliers, providers from the public and private sectors, and clients undertake human resource management cooperate in the development and introduction of marketing activities implement sustainable development in the environment, society and the economy communicate with co-workers and stakeholders in a destination and partners develop enterprise characteristics, skills and behaviour use modern information and communication technology ...

    Category: Qualifications Location: Slovenia
  5. Svetovalec sirov/svetovalka sirov/sommelier za sire

    The candidate: plans, prepares, carries out and controls own work, makes rational use of energy, material and time, protects health and the environment, communicates with the relevant professional services and clients in Slovene and one foreign language at a basic level, develops entrepreneurial characteristics, skills and behaviour, purchases cheeses based on a sensory assessment, prepares cheeses for serving, includes cheeses in prepared dishes, recommends cheeses to guests, and serves cheeses to guests. ...

    Category: Qualifications Location: Slovenia
  6. Certificate of professional qualification: Make-Up Artist

    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. novelties in make-up art; 1.2.  chemical and physical properties of the make-up material; 1.3. possible side effects of the cosmetic preparations and allergic reactions of the skin; 1.4. basic principles of communication. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of make-up creation; 2.2. face morphology; 2.3. science of colours; 2.4. individual types of skin colour; 2.5. skin functions; 2.6. professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. types and technologies of make-up; 3.2. make-up instruments and tools; 3.3. make-up styles; 3.4. current make-up fashion trends; 3.5. make-up designing; 3.6. eyebrow shapes and correction; 3.7. types and features of make-up and conditioning cosmetics; 3.8. usage of make-up, conditioning cosmetics and materials of special effects; 3.9. types of workplace lighting; 3.10. principles of creating conversation; 3.11. official language; 3.12. one foreign language at the communication level; 3.13. labour protection; 3.14. types of workplace ergonomics; 3.15. first aid; 3.16. environmental protection; 3.17. information technology; 3.18. principles of the professional and general ethics; 3.19. methods of calculating service costs; 3.20. recordkeeping; 3.21. legal employment relationship. Skills:1. To select the make-up ...

    Awarding body- Rīgas Stila un modes tehnikums

    Category: Qualifications Location: Latvia
  7. Certificate of professional qualification: Make-Up Artist

    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. novelties in make-up art; 1.2.  chemical and physical properties of the make-up material; 1.3. possible side effects of the cosmetic preparations and allergic reactions of the skin; 1.4. basic principles of communication. 2. The KNOWLEDGE at the level of understanding: 2.1. basic principles of make-up creation; 2.2. face morphology; 2.3. science of colours; 2.4. individual types of skin colour; 2.5. skin functions; 2.6. professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. types and technologies of make-up; 3.2. make-up instruments and tools; 3.3. make-up styles; 3.4. current make-up fashion trends; 3.5. make-up designing; 3.6. eyebrow shapes and correction; 3.7. types and features of make-up and conditioning cosmetics; 3.8. usage of make-up, conditioning cosmetics and materials of special effects; 3.9. types of workplace lighting; 3.10. principles of creating conversation; 3.11. official language; 3.12. one foreign language at the communication level; 3.13. labour protection; 3.14. types of workplace ergonomics; 3.15. first aid; 3.16. environmental protection; 3.17. information technology; 3.18. principles of the professional and general ethics; 3.19. methods of calculating service costs; 3.20. recordkeeping; 3.21. legal employment relationship. Skills:1. To select the make-up ...

    Awarding body- Frizieru skola "Studija - I"

    Category: Qualifications Location: Latvia
  8. Certificate of professional qualification: Visual Image Stylist

    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. History of fashion, style, hairdo and make-up . 1.2. Use of sounds and lights when creating a unified image. 1.3. Possible workplace hazards. 2. The KNOWLEDGE at the level of understanding : 2.1. Latest fashion and style trends. 2.2. Conventional body and face proportions. 2.3. Types, structure and caring of facial skin. 2.4. Care and decorative cosmetics, tools and accessories. 2.5. Clothing combining principles. 2.6. Hair care and styling products, tools and accessories, as well as ingredients in hair colours and permanent wave products. 2.7. Specific features of human and synthetic hair. 2.8. Body and face paints, painting materials and methods. 2.9. Characteristics, composition and treatment of materials to be used for the creation of the overall image. 2.10. Places of acquisition of clothing, accessories and other materials and their specific features. 2.11. Personality types of individuals. 2.12. Social groups and the specific features of their style. 2.13. Verbal and non-verbal communication. 2.14. Rules of composition. 2.15. Specific features of workspace lighting. 2.16. Team building and work principles. 2.17. Taxes and their types. 2.18. Professional terms in the official language and one foreign language. 3. The KNOWLEDGE at the level of use: 3.1. Technological procedures performed by a stylist, the related equipment and acce ...

    Awarding body- Mācību centrs "ELISANDA"

    Category: Qualifications Location: Latvia
  9. 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
  10. 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

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