Application
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.
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 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 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:
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
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 product instructions for cleaning and conditioning products, use by dates and stock labels interpret Safety Data Sheets (SDS) or plain English workplace equivalent documents or diagrams. |
Writing skills to: | complete basic monitoring and maintenance records and reports on pest and disease affected plants and spoilt stock disposal. |
Oral communication skills to: | make accurate verbal reports on spoilt stock. |
Numeracy skills to: | complete basic calculations involving ratios to dilute fertilisers, cleaning and conditioning products read basic numerical settings for cool room and refrigerator meters to monitor and adjust temperature and humidity. |
Planning and organising skills to: | complete cleaning, preparation and maintenance activities in a logical and time-efficient sequence. |
Sectors
Floristry
Competency Field
Sales and Operations