Application
This unit describes the performance outcomes, skills and knowledge required to receive and store all types of floristry stock including flowers, plant materials, perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of stock handling and storage areas, check and take delivery of floristry stock and appropriately store, rotate and maintain the quality of stock items.
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.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Maintain cleanliness of stock handling and storage areas. | 1.1. Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise. 1.2. Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock. 1.3. Use energy and water resources efficiently to reduce negative environmental impacts. |
2. Take delivery of floristry stock. | 2.1. Check incoming floristry stock against orders and delivery documentation. 2.2. Identify, record and report discrepancies. 2.3. Record details for special orders and any licensed floristry stock. 2.4. Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage. 2.5. Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials |
3. Store and record floristry stock. | 3.1. Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise. 3.2. Store stock promptly in appropriate location. 3.3. Use safe manual handling techniques when moving and storing stock to avoid personal injury. 3.4. Use appropriate technology and procedures to maintain accurate records of stock. |
4. Maintain, rotate and dispose of stock. | 4.1. Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality. 4.2. Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates. 4.3. Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts. 4.4. Update stock control systems. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
receive, store and rotate these types of perishable and non-perishable floristry stock over 3 supply periods:
fresh and dry flower and plant materials:
non-Australian species whether they are grown in Australia or overseas
Australian species
gift cards
gifts
novelties
perishable food
potted plants
wrapping and packaging materials:
bows
boxes
cellophane
paper
polypropylene
raffia
ribbons
choose and prepare environmental conditions to:
store flowers, plant materials and perishable food items:
in cool rooms or refrigerators
at room temperature
protect flower and plant materials from exposure to:
accidental damage through pedestrian traffic
environmental heat and light
heating or air conditioning
winds and drafts.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
principles of stock control for perishable products:
rotation and replenishment
product life cycle and maximising the use of all stock
checking for slow moving items
segregation of food from non-food items that have potential to cross-contaminate
functions and features of stock control systems:
computerised systems
electronic equipment
documentation
floristry industry and organisational procedures for:
selection of quality incoming stock, including criteria
stock security
recording incoming stock
recording and reporting on discrepancies and quality deficiencies
recording stock levels
key features of a wide variety of fresh, dry and preserved flower and plant materials:
visual characteristics to identify, handle and store appropriately
handling techniques to avoid spoilage
general care requirements
optimum environmental 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 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 stock control activities
safe manual handling techniques for moving and storing floristry stock; those for bending, lifting and carrying heavy items
health issues and safe handling techniques for:
toxic flower and plant materials
flower and plant materials treated with toxic fungicides and pesticides
cleaning and disinfection products
cleaning techniques and uses of cleaning and disinfection products for floristry stock handling and storage areas
cleaning and disinfection 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 stock handling and storage areas and practices for reducing water and energy use
environmentally sound disposal methods for floristry waste:
recyclable materials
spoiled and diseased flower and plant materials
flower and plant materials that have a propensity to propagate weeds
basic aspects of local state or territory environmental protection laws:
requirements for growers and harvesters to provide licence details to the floristry business
record keeping requirements for licensed products.
Assessment Conditions
Skills must be demonstrated in a floristry preparation and product construction environment with stock control and 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
personal protective equipment
cleaning cloths
cleaning equipment
containers
cutting tools
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
gift cards
gifts
novelties
perishable food
potted plants
wrapping and packaging materials
a diverse, commercial range of cleaning products
instructions for cleaning product use
cleaning product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content
stock control documentation:
orders
delivery dockets
current plain English regulatory documents distributed by government regulators for managing licensed products
organisational procedures for:
selection of quality incoming stock, including criteria
stock security
recording incoming stock
recording and reporting on discrepancies and quality deficiencies
recording stock levels
assessment activities that allow the individual to work with commercial speed, timing and productivity to complete stock control activities within nominated deadlines.
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed below: | |
Skill | Description |
Reading skills to: | interpret: basic order and delivery documentation, use by dates and stock labels detailed organisational procedures for stock control detailed selection criteria for acceptance of floristry stock. |
Writing skills to: | complete basic reports about stock discrepancies and quality issues. |
Oral communication skills to: | make accurate verbal reports on stock discrepancies and quality issues. |
Numeracy skills to: | count incoming, stored and rotated stock items calculate and record numerical discrepancies check supplier costs against order documents complete basic calculations involving ratios to dilute cleaning products. |
Planning and organising skills to: | complete stock control activities in a logical and time-efficient sequence. |
Technology skills to: | use electronic equipment to control stock. |
Sectors
Floristry
Competency Field
Sales and Operations