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Elements and Performance Criteria

  1. Identify the requirements of the display.
  2. Select display components.
  3. Display floristry stock and merchandise.
  4. Prepare and arrange display labels and tickets.
  5. Refine and rotate displays.

Required Skills

Required skills

safe manual handling techniques

recognition of spoilt flowers plant materials and other perishable merchandise

correct handling techniques for a wide variety of flower and plant materials to avoid spoilage of floristry stock

organisational skills to conduct display activities as a logical and timeefficient work flow

literacy skills to read and comprehend pricing information product labels useby dates stock labels and organisational procedures

writing skills to produce product labels and price tickets and to make simple written reports on such things as the presence of pests and diseases and levels of spoilt stock

communication skills to discuss such things as display ideas and requirements and to make accurate verbal reports of spoilt stock

numeracy skills to correctly price display stock and to comprehend and adjust correct temperature and humidity meters

Required knowledge

the fundamental characteristics of the elements and principles of design their primary interrelationships and use in various displays in order to respond to the display purpose and to discuss and make any necessary changes

The elements of design include

texture

form

colour

space

line

The principles of design include

harmony

rhythm

balance

dominance

scale

proportion

contrast

the general characteristics of common flower and plant pests and diseases and recognition of the symptoms

the visual recognition and general care requirements of a wide variety of flower and plant materials in order to identify stock and to display items in the appropriate location

correct environmental conditions including temperature light and humidity controls for the display of a wide variety of flower and plant materials and any perishable foodstuffs and alcohol commonly used by the floristry industry and the organisation in particular

a range of formats for and inclusions in display plans

pricing and labelling procedures for the organisation

the sale price of display products sold by the organisation or ability to source accurate pricing information in order to produce pricing and labelling information

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

knowledge of the fundamental characteristics of the elements and principles of design their primary interrelationships and their use in various floristry product displays

visual recognition and knowledge of the general care requirements of a wide variety of flowers plant materials and perishable foodstuffs

ability to display multiple and diverse flower and plant materials stock items and ancillary merchandise To ensure consistency of performance and ability to respond to different requirementsthis must occur over a period of time and cover the planning of different displays for different shopfront areas

completion of display and merchandising activities within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure

the display of stock items within a floristry preparation maintenance display and storage environment

a diverse comprehensive and commercial range of equipment used during the display of floristry products eg knives scissors secateurs containers and display areas with correct temperature and humidity conditions

a diverse comprehensive and commercial product range of flowers plant materials floral displays and perishable and nonperishable goods that can be used during the display process

use of relevant and current product pricing information for display items eg price lists and product sales manuals

mechanical or electronic labelling equipment

product labels and price tickets

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the candidate preparing displays

written and oral questioning or interview to test knowledge of the care requirements of various flower and plant materials pests and disease symptoms and applications of the elements and principles of design to displays

review of portfolios of various displays created by the candidate

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SFLSOPA Source information on floristry products and services

SFLSOP201A Source information on floristry products and services

SFLSOPA Recognise flower and plant materials

SFLSOP202A Recognise flower and plant materials

SFLSOPA Receive and store floristry stock

SFLSOP203A Receive and store floristry stock

SFLSOPA Prepare and care for floristry stock

SFLSOP204A Prepare and care for floristry stock

SIRRFSAA Apply retail food safety practices

SIRRFSA001A Apply retail food safety practices

SIRXOHSA Apply safe working practices

SIRXOHS001A Apply safe working practices.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Purpose of the display may involve:

capturing the interest of walk-by customer traffic

displaying stock items for a cash and carry sale

displaying flower and plant materials for bunching and sale

promoting new products

promoting a store sale or promotional items

promoting products for special occasions including:

weddings

parties e.g. birthdays and engagements

religious celebrations e.g. communions, bar mitzvahs

promoting products for celebratory, religious or remembrance days including:

St Valentine's Day

Mother's Day

Christmas Day

Easter

Anzac Day.

promoting ancillary merchandise sold by the business.

Elements of design must include:

texture

form

colour

space

line.

Principles of design must include:

harmony

rhythm

balance

dominance

scale

proportion

contrast.

Display areas may include:

counter

fixed or moveable shelves

food and liquor shelves, cabinets and refrigerators

floor space

windows

front of shop and other outdoor spaces

display fixtures, cabinets

non permanent fixtures.

Constraints may involve:

insufficient space for the display

inappropriate size of the location i.e. the display area may be too big for the style and size of the display

incorrect environmental conditions for flowers, plant materials and perishable merchandise

pre-existing displays which cannot be moved

insufficient time to prepare the location.

Simple plan may involve:

unwritten thoughts

notes

sketches

list of components required

floor plan for displaying different floristry stock.

Relevant personnel may include:

colleagues

supervisor

manager

floral designer

a more experienced florist

owner-operator of a small floristry business.

Flower and plant materials must include:

flowers including:

fresh (common, exotic and Australian wildflowers)

dry and preserved

artificial.

plant materials including:

fresh (common, exotic and Australian foliage)

dry and preserved

artificial

potted plants.

Prepared and conditioned flower and plant materials may have been subject to:

trimming of foliage

trimming of stems

trimming away buds

provision of nutrients

use of preservative solutions

use of conditioning solutions

scalding

cooling

bathing

chemical spraying for pests and diseases

use of cleaning agents

dusting or wiping.

Ancillary merchandise may include:

chocolates, fruit, nuts, alcohol

hampers

gift items of any type

novelties such as balloons and toys

horticulture lines

flower preservatives and conditioning agents.

Other resources required for the display may include:

products labels

price tickets

signage

fixtures and fittings

presentation materials to enhance the display

containers including:

baskets

decorative pots

buckets or decorative pails

bowls

vases

pots and urns

wooden boxes.

ladders

cutting tools including:

knives

scissors

rose de-thorner

secateurs

saws

guillotines

staple gun and staples

glue gun and glues

binding tape

heavy to fine gauge wire

support materials.

Unsuitable materials may include:

diseased or pest affected flowers and plant materials

damaged or crushed flowers and plant materials

wilted flowers and plant materials

discoloured flowers

damaged buds, blooms or foliage

flowers and plant materials with expired or near to expired use by dates that will not survive the display period

out of date foodstuffs

broken or damaged display shelves or containers

broken or damaged ancillary merchandise.

Environmental conditions must involve:

displaying flowers and plant materials:

in refrigerators

at room temperature

correct application of humidity and temperature controls

protecting flower and plant materials from exposure to:

heating or air conditioning

accidental damage through pedestrian traffic

winds and drafts

environmental heat and light.

Other perishable goods may include:

chocolates

fruit

vegetables

nuts

alcohol

cheese.

Preparation of product labels and price tickets may involve:

pricing gun

bar coding

written labels

shelf tickets

price boards

header boards

product labels supplied by grower or wholesaler

promotional signage.