European Qualifications Framework (EQF) has 8 levels (1 – the lowest, 8 – the highest).
Levels reflect the complexity level of acquired knowledge, skills and competences (learning outcomes).
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– Able to perform intellectual operations at the level of knowledge, understanding and use.
– Uses in-depth knowledge with corresponding theoretical justification in narrow areas of activity.
– Independently interprets available information.
– Performs complex (complicated) activities – mainly in predictable situations.
– Has general knowledge corresponding to professional qualification.
– Has wide-ranging skills and skills essential for the profession coressponding to the professional qualification.
– Able to perform the work of executor independently and achieve results in a limited period of time.
– Knows and is able to apply appropriate technologies.
– Able to apply information acquisition and processing technologies.
– Latvian and foreign language(-s) proficiency improved.
– Is conscious of links between historical developments of their county, Latvia, Europe and world.
– Able to apply mathematical knowledge and skills.
– Able to evaluate the processes occurring in nature and society.
– Observes the environmental protection requirements in professional activity.
– Able to find their place in the economic structures of society and is able to operate therein.
– Understands the relationship between employer and employee and knows the relevant legislation.
– Has a conception of the principles of the mobility of the labour force of the Member states of the European Union.
– Evaluate their abilities adequately.
– Plans activity in compliance with circumstances, possibilities and their abilities.
– Performs a specific task in a limited time.
– Able to make a decision – mainly in familiar circumstances.
– Able to assume responsibility for the quality and quantity of the result of professional activity.
– Is systematic and rational when working.
– Is careful and accurate.
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. drawing up and usage of technological documentation;
3.6. distribution of acceptance and delivery documentation of goods;
3.7. chemical composition of food products and its changes in the technological process (commodity science of food products);
3.8. official language;
3.9. one foreign language at the communication level.
1. To rationally organize the workplace by following the rules of work safety, operation and protection in a work with equipment of the catering company.
2. To follow the hygiene requirements in the catering company, as well as occupational and personal hygiene.
3. To follow the storage periods, sell-by dates and temperature of raw materials, prepared foodstuff and prepared meals.
4. To determine the critical points in the storage of raw materials, circulation of prepared foodstuffand finished products .
5. To make the organoleptic quality assessment of raw materials and prepared foodstuff.
6. To prepare the prepared foodstuff by observing the specific character of products and using rational preprocessing methods.
7. To prepare meals by observing the technological documents drawn up by the company and according to the technological process.
8. To select appropriate heat treatment methods of products to keep the nutritional value of the food.
9. To select and prepare meals for the banquet or other celebrations.
10. To create recipes of new meals and create a process sheet.
11. makefood calculations and calculate the actual cost of the food.
12. To be able to work in a team, take decisions and be responsible for the work results.
13. To be able to communicate with customers and solve conflict situations.
14. To have a good command of the official language.
15. To have a good command of one foreign language at the communication level.
16. To use the professional terminology in the official language, French and English.
1. Ability to understand and observe the requirements of production and personal hygiene during processing of food products.
2. Ability to use technological equipment according to its functions and operating rules.
3. Ability to use appropriate cleaning, washing and disinfection preparations by meeting the work protection requirements when interacting with chemical substances.
4. Ability to accept and assess raw materials and auxiliary materials according to the quality requirements.
5. Ability to assess and address potential risks during the process of safe food production.
6. Ability to assess quality of the prepared meals according to organoleptic properties.
7. Ability to use technological documents and reports and accounting documents of economic activities.
8. Ability to practically apply requirements of work protection, electrical safety and fire protection rules in the working environment.
9. Ability to choose environmentally friendly action by observing the environment protection rules.
10. Ability to carry out the work according to the task and to take part in decision making, as well as take responsibility.
11. Ability to work in a team by following the ethical principles of work.
12. Ability to follow the innovations in the field by using all the available information sources.
13. Ability to assess the experience of your own and colleagues by choosing the most optimal professional development in the profession.
14. Ability to communicate in the official language and one foreign language.
Personal services (101)Detailed field: (ISCED 2013)
Hotel, restaurants and catering (1013)Education
Secondary educationQualification type
VocationalFull or partial