Assessor Resource

SFLSOP005
Prepare and care for floristry stock

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the performance outcomes, skills and knowledge required to prepare, monitor and maintain the quality of all types of floristry stock including flowers, plant materials, floral displays, perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of all preparation and display areas.

This unit applies to all floristry industry businesses including retail floristry shops, studio or online businesses and those that specialise in corporate or special events. It applies to operational personnel who work with very little independence and under close supervision. However, in a small floristry business senior florists also undertake this function.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain cleanliness of preparation and display areas.

1.1 Clean and maintain preparation areas to avoid spoilage of flowers, plant materials and ancillary merchandise.

1.2 Clean and maintain containers and display areas.

1.3 Use hazardous substances safely and use personal protective equipment to avoid personal injury.

1.4 Use energy and water resources efficiently to reduce negative environmental impacts.

2. Prepare and condition flower and plant materials.

2.1 Handle flower and plant materials carefully to avoid personal health issues and spoilage.

2.2 Select and use appropriate preparation and conditioning techniques according to product requirements.

2.3 Prepare and use conditioning products according to product instructions.

2.4 Prepare correct environmental conditions for storage or display of flower and plant materials.

3. Monitor and maintain the appearance of flower and plant materials.

3.1 Monitor condition of flowers, plant materials and floral displays to maintain optimum condition.

3.2 Maintain food and water supplies according to flower and plant requirements.

3.3 Maintain temperature and humidity conditions according to flower and plant requirements.

3.4 Apply maturation techniques to flower and plant materials according to planned date of use.

3.5 Dispose of spoilt stock, hazardous and other waste safely to minimise negative environmental impacts.

4. Monitor and maintain floral displays and ancillary merchandise.

4.1 Rotate displayed flower and plant materials for maximum use according to vase life and expiration dates.

4.2 Inspect items for pests and diseases, identify other unsuitable or out of date displays; reset, replenish or remove.

4.3 Identify and replace soiled, damaged, illegible or incorrect product labels and price tickets.

4.4 Identify fragile, perishable or expensive stock and manage with extra care to prevent damage or spoilage.

4.5 Check and adjust environmental conditions of storage and display areas regularly to maintain perishable displays and merchandise at optimum quality.

4.6 Clean and care for ancillary merchandise, remove and replenish broken, spoilt or out of date items.

4.7 Store displays, at end of trading, in correct environment to maintain optimum quality.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

monitor and maintain flower and plant materials in optimum condition over a period covering their storage and display life cycle

care for these flower and plant materials, display items and ancillary merchandise:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

constructed floristry products; floral displays and stock items made for general sale

gift cards

gifts

novelties

perishable food

potted plants

use each of these preparation and conditioning techniques for flowers, plant materials and display items:

bathing flowers

cooling

dusting or wiping

providing nutrients

removal or trimming foliage or buds

scalding

trimming or re-cutting stems

using cleaning agents

using conditioning solutions

using preservative solutions

use each these maturation techniques for flowers and plant materials:

pinching out anthers and stamens

removal of foliage

storage in cool rooms and refrigerators

use of grow lamps, direct sunlight or heat

choose and correctly prepare environmental conditions to:

store flowers, plant materials and displays:

in cool rooms or refrigerators

at room temperature

protect flowers, plant materials and displays from exposure to:

accidental damage through pedestrian traffic

environmental heat and light

heating or air conditioning

winds and drafts

monitor and maintain floristry stock in optimum condition using these methods:

checking expiration dates

checking temperature sensors

cleaning

dusting or wiping

environmental monitoring

fertilising and or replenishing fertiliser

inspecting soil

maintaining correct humidity and temperature levels

maintaining light requirements

misting flowers

pruning

recycling

removing damaged stock and waste

replacing or replenishing water

staking

stock rotation and re-conditioning

using ethylene controls

watering and replacing preservatives.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

key preparation and care requirements for a wide variety of fresh and dry flower and plant materials:

handling techniques to avoid spoilage

preparation, conditioning and maturation techniques

application of different types of conditioning and post-harvest pest and disease control products

food and water supply requirements

optimum environmental display and storage conditions, including temperature, light and humidity controls

key care requirements for constructed floristry products, floral displays or stock items:

food and water supply requirements

optimum environmental display and storage conditions, including temperature, light and humidity controls

features of spoilt flower and plant materials

characteristics of common flower and plant pests and diseases:

visual symptoms

segregation methods to avoid cross contamination

disposal methods

optimum environmental storage and display conditions, including temperature, light and humidity controls, for perishable food commonly sold by the floristry industry

types and correct use of personal protection equipment for cleaning, preparation and maintenance activities

health issues and safe handling techniques for:

toxic flower and plant materials

flower and plant materials treated with toxic fungicides and pesticides

cleaning, conditioning, pest and disease control products

cleaning techniques and uses of cleaning products for:

floristry preparation and display areas

ancillary merchandise

cleaning, conditioning, pest and disease control and preservative products:

role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

safe practices for storing

environmentally sound disposal methods for hazardous waste

environmental impacts of cleaning premises, preparing and maintaining floristry stock and practices for reducing water and energy use

environmentally sound disposal methods for these types of floristry waste:

spoiled and diseased flower and plant materials

flower and plant materials that have a propensity to propagate weeds.

Skills must be demonstrated in a floristry preparation, maintenance, display and storage environment with storage facilities for perishable and non-perishable floristry stock. This can be:

an industry workplace

a simulated industry environment operated within a training organisation.

Assessment must ensure use of:

a cool room or refrigerator

fixed or moveable storage shelves

containers:

baskets

bowls

decorative containers and vessels

vases

cutting tools

personal protective equipment used to prepare and maintain floristry stock

cleaning cloths

cleaning equipment

a diverse, commercial range of floristry stock:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

constructed floristry products; floral displays and stock items

gift cards

gifts

novelties

potted plants

perishable food

a diverse, commercial range of:

cleaning products

conditioning products

fertiliser and plant food

post-harvest pest and disease control products

instructions for cleaning, conditioning, pest and disease control product use

cleaning, conditioning, pest and disease control product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:

hold a qualification or Statement of Attainment in Floristry which includes this unit of competency or equivalent; and

have worked as a florist in the industry for at least three years where they have applied this unit of competency or equivalent.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain cleanliness of preparation and display areas.

1.1 Clean and maintain preparation areas to avoid spoilage of flowers, plant materials and ancillary merchandise.

1.2 Clean and maintain containers and display areas.

1.3 Use hazardous substances safely and use personal protective equipment to avoid personal injury.

1.4 Use energy and water resources efficiently to reduce negative environmental impacts.

2. Prepare and condition flower and plant materials.

2.1 Handle flower and plant materials carefully to avoid personal health issues and spoilage.

2.2 Select and use appropriate preparation and conditioning techniques according to product requirements.

2.3 Prepare and use conditioning products according to product instructions.

2.4 Prepare correct environmental conditions for storage or display of flower and plant materials.

3. Monitor and maintain the appearance of flower and plant materials.

3.1 Monitor condition of flowers, plant materials and floral displays to maintain optimum condition.

3.2 Maintain food and water supplies according to flower and plant requirements.

3.3 Maintain temperature and humidity conditions according to flower and plant requirements.

3.4 Apply maturation techniques to flower and plant materials according to planned date of use.

3.5 Dispose of spoilt stock, hazardous and other waste safely to minimise negative environmental impacts.

4. Monitor and maintain floral displays and ancillary merchandise.

4.1 Rotate displayed flower and plant materials for maximum use according to vase life and expiration dates.

4.2 Inspect items for pests and diseases, identify other unsuitable or out of date displays; reset, replenish or remove.

4.3 Identify and replace soiled, damaged, illegible or incorrect product labels and price tickets.

4.4 Identify fragile, perishable or expensive stock and manage with extra care to prevent damage or spoilage.

4.5 Check and adjust environmental conditions of storage and display areas regularly to maintain perishable displays and merchandise at optimum quality.

4.6 Clean and care for ancillary merchandise, remove and replenish broken, spoilt or out of date items.

4.7 Store displays, at end of trading, in correct environment to maintain optimum quality.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

monitor and maintain flower and plant materials in optimum condition over a period covering their storage and display life cycle

care for these flower and plant materials, display items and ancillary merchandise:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

constructed floristry products; floral displays and stock items made for general sale

gift cards

gifts

novelties

perishable food

potted plants

use each of these preparation and conditioning techniques for flowers, plant materials and display items:

bathing flowers

cooling

dusting or wiping

providing nutrients

removal or trimming foliage or buds

scalding

trimming or re-cutting stems

using cleaning agents

using conditioning solutions

using preservative solutions

use each these maturation techniques for flowers and plant materials:

pinching out anthers and stamens

removal of foliage

storage in cool rooms and refrigerators

use of grow lamps, direct sunlight or heat

choose and correctly prepare environmental conditions to:

store flowers, plant materials and displays:

in cool rooms or refrigerators

at room temperature

protect flowers, plant materials and displays from exposure to:

accidental damage through pedestrian traffic

environmental heat and light

heating or air conditioning

winds and drafts

monitor and maintain floristry stock in optimum condition using these methods:

checking expiration dates

checking temperature sensors

cleaning

dusting or wiping

environmental monitoring

fertilising and or replenishing fertiliser

inspecting soil

maintaining correct humidity and temperature levels

maintaining light requirements

misting flowers

pruning

recycling

removing damaged stock and waste

replacing or replenishing water

staking

stock rotation and re-conditioning

using ethylene controls

watering and replacing preservatives.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

key preparation and care requirements for a wide variety of fresh and dry flower and plant materials:

handling techniques to avoid spoilage

preparation, conditioning and maturation techniques

application of different types of conditioning and post-harvest pest and disease control products

food and water supply requirements

optimum environmental display and storage conditions, including temperature, light and humidity controls

key care requirements for constructed floristry products, floral displays or stock items:

food and water supply requirements

optimum environmental display and storage conditions, including temperature, light and humidity controls

features of spoilt flower and plant materials

characteristics of common flower and plant pests and diseases:

visual symptoms

segregation methods to avoid cross contamination

disposal methods

optimum environmental storage and display conditions, including temperature, light and humidity controls, for perishable food commonly sold by the floristry industry

types and correct use of personal protection equipment for cleaning, preparation and maintenance activities

health issues and safe handling techniques for:

toxic flower and plant materials

flower and plant materials treated with toxic fungicides and pesticides

cleaning, conditioning, pest and disease control products

cleaning techniques and uses of cleaning products for:

floristry preparation and display areas

ancillary merchandise

cleaning, conditioning, pest and disease control and preservative products:

role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

safe practices for storing

environmentally sound disposal methods for hazardous waste

environmental impacts of cleaning premises, preparing and maintaining floristry stock and practices for reducing water and energy use

environmentally sound disposal methods for these types of floristry waste:

spoiled and diseased flower and plant materials

flower and plant materials that have a propensity to propagate weeds.

Skills must be demonstrated in a floristry preparation, maintenance, display and storage environment with storage facilities for perishable and non-perishable floristry stock. This can be:

an industry workplace

a simulated industry environment operated within a training organisation.

Assessment must ensure use of:

a cool room or refrigerator

fixed or moveable storage shelves

containers:

baskets

bowls

decorative containers and vessels

vases

cutting tools

personal protective equipment used to prepare and maintain floristry stock

cleaning cloths

cleaning equipment

a diverse, commercial range of floristry stock:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

constructed floristry products; floral displays and stock items

gift cards

gifts

novelties

potted plants

perishable food

a diverse, commercial range of:

cleaning products

conditioning products

fertiliser and plant food

post-harvest pest and disease control products

instructions for cleaning, conditioning, pest and disease control product use

cleaning, conditioning, pest and disease control product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:

hold a qualification or Statement of Attainment in Floristry which includes this unit of competency or equivalent; and

have worked as a florist in the industry for at least three years where they have applied this unit of competency or equivalent.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Clean and maintain preparation areas to avoid spoilage of flowers, plant materials and ancillary merchandise. 
Clean and maintain containers and display areas. 
Use hazardous substances safely and use personal protective equipment to avoid personal injury. 
Use energy and water resources efficiently to reduce negative environmental impacts. 
Handle flower and plant materials carefully to avoid personal health issues and spoilage. 
Select and use appropriate preparation and conditioning techniques according to product requirements. 
Prepare and use conditioning products according to product instructions. 
Prepare correct environmental conditions for storage or display of flower and plant materials. 
Monitor condition of flowers, plant materials and floral displays to maintain optimum condition. 
Maintain food and water supplies according to flower and plant requirements. 
Maintain temperature and humidity conditions according to flower and plant requirements. 
Apply maturation techniques to flower and plant materials according to planned date of use. 
Dispose of spoilt stock, hazardous and other waste safely to minimise negative environmental impacts. 
Rotate displayed flower and plant materials for maximum use according to vase life and expiration dates. 
Inspect items for pests and diseases, identify other unsuitable or out of date displays; reset, replenish or remove. 
Identify and replace soiled, damaged, illegible or incorrect product labels and price tickets. 
Identify fragile, perishable or expensive stock and manage with extra care to prevent damage or spoilage. 
Check and adjust environmental conditions of storage and display areas regularly to maintain perishable displays and merchandise at optimum quality. 
Clean and care for ancillary merchandise, remove and replenish broken, spoilt or out of date items. 
Store displays, at end of trading, in correct environment to maintain optimum quality. 
Clean and maintain preparation areas to avoid spoilage of flowers, plant materials and ancillary merchandise. 
Clean and maintain containers and display areas. 
Use hazardous substances safely and use personal protective equipment to avoid personal injury. 
Use energy and water resources efficiently to reduce negative environmental impacts. 
Handle flower and plant materials carefully to avoid personal health issues and spoilage. 
Select and use appropriate preparation and conditioning techniques according to product requirements. 
Prepare and use conditioning products according to product instructions. 
Prepare correct environmental conditions for storage or display of flower and plant materials. 
Monitor condition of flowers, plant materials and floral displays to maintain optimum condition. 
Maintain food and water supplies according to flower and plant requirements. 
Maintain temperature and humidity conditions according to flower and plant requirements. 
Apply maturation techniques to flower and plant materials according to planned date of use. 
Dispose of spoilt stock, hazardous and other waste safely to minimise negative environmental impacts. 
Rotate displayed flower and plant materials for maximum use according to vase life and expiration dates. 
Inspect items for pests and diseases, identify other unsuitable or out of date displays; reset, replenish or remove. 
Identify and replace soiled, damaged, illegible or incorrect product labels and price tickets. 
Identify fragile, perishable or expensive stock and manage with extra care to prevent damage or spoilage. 
Check and adjust environmental conditions of storage and display areas regularly to maintain perishable displays and merchandise at optimum quality. 
Clean and care for ancillary merchandise, remove and replenish broken, spoilt or out of date items. 
Store displays, at end of trading, in correct environment to maintain optimum quality. 

Forms

Assessment Cover Sheet

SFLSOP005 - Prepare and care for floristry stock
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFLSOP005 - Prepare and care for floristry stock

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: