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Evidence Guide: SFLSOP205A - Display and merchandise floristry stock

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFLSOP205A - Display and merchandise floristry stock

What evidence can you provide to prove your understanding of each of the following citeria?

Identify the requirements of the display.

  1. Determine the purpose of the display.
  2. Generate some initial ideas for the style of the display giving consideration to its purpose.
  3. Consider and apply the elements and principles of design when generating ideas for the display.
  4. Choose the display area to best meet the identified purpose, consider any constraints and adjust location accordingly.
  5. Develop a simple plan to assist in selecting components and creating the display.
  6. Seek the advice of relevant personnel, when necessary, to discuss ideas and confirm the display requirements.
Determine the purpose of the display.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Generate some initial ideas for the style of the display giving consideration to its purpose.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Consider and apply the elements and principles of design when generating ideas for the display.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Choose the display area to best meet the identified purpose, consider any constraints and adjust location accordingly.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Develop a simple plan to assist in selecting components and creating the display.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Seek the advice of relevant personnel, when necessary, to discuss ideas and confirm the display requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select display components.

  1. Select flowerand plant materials according to identified display purpose and sort in preparation for display.
  2. Check that flower and plant materials have been correctly prepared and conditioned.
  3. Select ancillary merchandise and prepare for display according to the identified display purpose.
  4. Identify and select other resources required for the display.
  5. Recognise and report on any unsuitable materials and replace according to the level of individual responsibility.
Select flowerand plant materials according to identified display purpose and sort in preparation for display.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check that flower and plant materials have been correctly prepared and conditioned.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select ancillary merchandise and prepare for display according to the identified display purpose.

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Identify and select other resources required for the display.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Recognise and report on any unsuitable materials and replace according to the level of individual responsibility.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Display floristry stock and merchandise.

  1. Choose and prepare correct environmental conditions for the display of flowers, plant materials and other perishable goods.
  2. Display floristry products considering and applying the elements and principles of design.
  3. Ensure the displays achieve a balanced, fully stocked appearance.
  4. Identify fragile, perishable or expensive stock and display with extra care to prevent damage or spoilage.
Choose and prepare correct environmental conditions for the display of flowers, plant materials and other perishable goods.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Display floristry products considering and applying the elements and principles of design.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Ensure the displays achieve a balanced, fully stocked appearance.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and arrange display labels and tickets.

  1. Prepare product labels and pricetickets using electronic equipment or neatly by hand according to the organisation's procedures.
  2. Place product labels and price tickets visibly and correctly on or near merchandise.
  3. Maintain correct and current pricing information for all merchandise, rectify errors and advise relevant personnel.
Prepare product labels and pricetickets using electronic equipment or neatly by hand according to the organisation's procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Place product labels and price tickets visibly and correctly on or near merchandise.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain correct and current pricing information for all merchandise, rectify errors and advise relevant personnel.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Refine and rotate displays.

  1. Review displays and refine as required.
  2. Ensure the display meets the promotional purpose, monitor sales and adjust as required.
  3. Rotate displayed flower, plant materials and perishable goods for maximum use according to vase life, expiration dates and the organisation's procedures.
  4. Replenish displays to ensure maximum sales.
Review displays and refine as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Ensure the display meets the promotional purpose, monitor sales and adjust as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Rotate displayed flower, plant materials and perishable goods for maximum use according to vase life, expiration dates and the organisation's procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Replenish displays to ensure maximum sales.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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.