Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFLSOP205A Mapping and Delivery Guide
Display and merchandise floristry stock

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SFLSOP205A - Display and merchandise floristry stock
Description This unit describes the performance outcomes, skills and knowledge required to plan for, display and merchandise floristry stock items made for general sale, flowers, plants and both perishable and non-perishable ancillary merchandise for a shop front floristry business. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. However, some floristry businesses supply foodstuffs, the handling and storage of which is regulated. Where this is the case, it is appropriate to select the hygiene and food safety units of competency as electives and assess them in combination with this unit.
Employability Skills This unit contains Employability Skills.
Learning Outcomes and Application This unit describes a fundamental operational function for the floristry industry and applies to those businesses which have a shop front presence or a display area to promote their products. The floristry business is likely to be a traditional retailer but could be an online business that operates a retail outlet.Planning for and displaying floristry stock is usually undertaken by frontline operational personnel who work under close supervision and with guidance from others. However, in a small floristry business experienced florists and owner-operators also undertake this function.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field Floristry Sales and Operation
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify the requirements of the display.
  • Determine the purpose of the display.
  • Generate some initial ideas for the style of the display giving consideration to its purpose.
  • Consider and apply the elements and principles of design when generating ideas for the display.
  • Choose the display area to best meet the identified purpose, consider any constraints and adjust location accordingly.
  • Develop a simple plan to assist in selecting components and creating the display.
  • Seek the advice of relevant personnel, when necessary, to discuss ideas and confirm the display requirements.
       
Element: Select display components.
  • Select flowerand plant materials according to identified display purpose and sort in preparation for display.
  • Check that flower and plant materials have been correctly prepared and conditioned.
  • Select ancillary merchandise and prepare for display according to the identified display purpose.
  • Identify and select other resources required for the display.
  • Recognise and report on any unsuitable materials and replace according to the level of individual responsibility.
       
Element: Display floristry stock and merchandise.
  • Choose and prepare correct environmental conditions for the display of flowers, plant materials and other perishable goods.
  • Display floristry products considering and applying the elements and principles of design.
  • Ensure the displays achieve a balanced, fully stocked appearance.
  • Identify fragile, perishable or expensive stock and display with extra care to prevent damage or spoilage.
       
Element: Prepare and arrange display labels and tickets.
  • Prepare product labels and pricetickets using electronic equipment or neatly by hand according to the organisation's procedures.
  • Place product labels and price tickets visibly and correctly on or near merchandise.
  • Maintain correct and current pricing information for all merchandise, rectify errors and advise relevant personnel.
       
Element: Refine and rotate displays.
  • Review displays and refine as required.
  • Ensure the display meets the promotional purpose, monitor sales and adjust as required.
  • Rotate displayed flower, plant materials and perishable goods for maximum use according to vase life, expiration dates and the organisation's procedures.
  • Replenish displays to ensure maximum sales.
       


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.

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 requirements,this 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 e.g. 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 non-perishable goods that can be used during the display process

use of relevant and current product pricing information for display items e.g. 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 third-party workplace reports of on-the-job performance by the candidate.

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

SFLSOP201A Source information on floristry products and services

SFLSOP202A Recognise flower and plant materials

SFLSOP203A Receive and store floristry stock

SFLSOP204A Prepare and care for floristry stock

SIRRFSA001A Apply retail food safety practices

SIRXOHS001A Apply safe working practices.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

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 time-efficient work flow

literacy skills to read and comprehend pricing information, product labels, use-by 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.

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.

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
Determine the purpose of the display. 
Generate some initial ideas for the style of the display giving consideration to its purpose. 
Consider and apply the elements and principles of design when generating ideas for the display. 
Choose the display area to best meet the identified purpose, consider any constraints and adjust location accordingly. 
Develop a simple plan to assist in selecting components and creating the display. 
Seek the advice of relevant personnel, when necessary, to discuss ideas and confirm the display requirements. 
Select flowerand plant materials according to identified display purpose and sort in preparation for display. 
Check that flower and plant materials have been correctly prepared and conditioned. 
Select ancillary merchandise and prepare for display according to the identified display purpose. 
Identify and select other resources required for the display. 
Recognise and report on any unsuitable materials and replace according to the level of individual responsibility. 
Choose and prepare correct environmental conditions for the display of flowers, plant materials and other perishable goods. 
Display floristry products considering and applying the elements and principles of design. 
Ensure the displays achieve a balanced, fully stocked appearance. 
Identify fragile, perishable or expensive stock and display with extra care to prevent damage or spoilage. 
Prepare product labels and pricetickets using electronic equipment or neatly by hand according to the organisation's procedures. 
Place product labels and price tickets visibly and correctly on or near merchandise. 
Maintain correct and current pricing information for all merchandise, rectify errors and advise relevant personnel. 
Review displays and refine as required. 
Ensure the display meets the promotional purpose, monitor sales and adjust as required. 
Rotate displayed flower, plant materials and perishable goods for maximum use according to vase life, expiration dates and the organisation's procedures. 
Replenish displays to ensure maximum sales. 

Forms

Assessment Cover Sheet

SFLSOP205A - Display and merchandise 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

SFLSOP205A - Display and merchandise 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: