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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 31 items
  1. Assistant bartender

    ● Richt de ruimtes en de bar in en zet deze opnieuw op orde (G180101 Id14311) - Organiseert de eigen werkzaamheden - Verzorgt de mise-en-place alvorens de dienst te starten - Controleert de temperatuur van de dranken - Schat benodigde hoeveelheden in op basis van de aanwezige voorraden en de verwachte drukte - Vult koelkasten en rekken aan met dranken volgens het “First In First Out” principe - Stelt de dranken op een ordelijke en aantrekkelijke manier aan de toog op - Schilt en snijdt fruit en perst sappen - Zorgt voor een voorraad ijs - Bewaart afgedekte dranken en ingrediënten koel - Zet de ingrediënten, benodigdheden en decoratie (rietjes, servetten, roerstokjes, ….) voor het bereiden en garneren van drank binnen handbereik - Maakt toestellen gebruiksklaar (koffiemachine, tapkraan, afwasmachine, …..) - Controleert de netheid van de glazen en koelt een aantal glazen voor - Zet het meubilair in de zaal netjes en voorziet de tafels van drankkaarten, kaarsen, …. ● Maakt het terras klaar voor de dienst (indien van toepassing) (co 00448) - Reinigt tafels, stoelen en ander terrasmeubilair - Reinigt de terrasvloer - Reinigt de asbakken en de vuilnisbakken - Staat in voor de mise-en-place van het terras (asbakken, kaarten, voorraad bestek en servetten, vuilniszakken, …) - Schikt tafels en stoelen en zorgt voor de algehele netheid van het terras (opruimen van bloembakken, speelgoed, papiertjes, peuken, …) - Reageert gepast op wisselende weersomstandigheden (regen, zon, …) - Sta ...

    Category: Qualifications Location: Belgium, Flemish Community
  2. Assistant chef (no legal status)

    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
  3. Assistant chef (no legal status)

    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. Assistant waiter

    ● Stelt de zaal en de office op en maakt tafels klaar voor de dienst (G180301 Id6214-c) - Organiseert de eigen werkzaamheden - Leest het zaalplan - Schikt tafels en stoelen - Staat in voor de mise-en-place van de zaal: mastiek (schoonmaken) van zaalmateriaal of meubilair - Dekt de tafels: legt linnen, plooit servetten, plaatst bestek en vaatwerk, decoreert tafels en de zaal (indien van toepassing) - Staat in voor de mise-en-place van het dienstmateriaal (brood, boter, warmhoudplaatjes, …) - Staat in voor de mise-en-place van het buffet - Vult de koelkast aan (indien van toepassing) - Staat in voor de mise-en-place van aperitieven, nagerechten, koffie en toebehoren - Heeft aandacht voor de juiste atmosfeer (verlichting, geluid, temperatuur) - Past ergonomische hef- en tiltechnieken toe ● Maakt het terras klaar voor de dienst (indien van toepassing) (co 00452) - Reinigt tafels, stoelen en ander terrasmeubilair - Reinigt de terrasvloer - Reinigt de asbakken en de vuilnisbakken - Staat in voor de mise-en-place van het terras (asbakken, kaarten, voorraad bestek en servetten, vuilniszakken, …) - Schikt tafels en stoelen en zorgt voor de algehele netheid van het terras (opruimen van bloembakken, speelgoed, papiertjes, peuken, …) - Reageert gepast op wisselende weersomstandigheden (regen, zon, …) - Staat in voor het opruimen en beveiligen van het terras na de dienst ● Verwelkomt de gast (co 00453) - Begroet de gast(en) - Neemt de jassen aan en brengt ze naar de vestiaire (indie ...

    Category: Qualifications Location: Belgium, Flemish Community
  5. Assistant waiter/waitress (no legal status)

    The candidate: prepares, carries out and controls the quality of own work, makes rational use of energy, material and time, protects health and the environment, communicates with guests with skill and tact, in accordance with the rules of a good waiter/waitress, makes spatial arrangements for guests, purges food services inventory, serves guests under the supervision of a waiter, and works in a bar. ...

    Category: Qualifications Location: Slovenia
  6. Assistant waiter/waitress (no legal status)

    Candidates will be able to: prepare and oversee the quality of their 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, communicate with guests while following the rules of the profession, the principles of successful communication and etiquette, arrange premises for guests according to the instructions of a superior, autonomously clean and arrange serving inventory and ensure the quality of work done in accordance with the standards of the catering facility, carry out service under a waiter's supervision, work behind a bar.   ...

    Category: Qualifications Location: Slovenia
  7. Bread and pies baker

    A person who has acquired this qualification: works safely in bakeries and confectionaries, follows the rules of good hygiene practice, chooses and prepares food products and ingredients, makes bread and pie products, makes cream products. ...

    Awarding bodyKaunas Food industry and trade training center

    Category: Qualifications Location: Lithuania
  8. Catering Support

    Catering Support ...

    Awarding bodyQuality and Qualifications Ireland

    Category: Qualifications Location: Ireland
  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- Daugavpils Tirdzniecības profesionālā vidusskola

    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- Profesionālā vidusskola "RIMAN"

    Category: Qualifications Location: Latvia

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