Prepare and care for floristry stock

This unit describes the performance outcomes, skills and knowledge required to prepare, monitor and maintain the quality of flower and plant materials. It covers the maintenance of floral displays and stock items made for general sale and both perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of all preparation and display areas.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.


This unit describes a fundamental operational function for the floristry industry and applies to the full range of industry sectors and environments. The floristry business could be a retail, studio or online business.

The preparation, monitoring and maintenance of stock, including maintaining clean premises to avoid stock spoilage, 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.



Elements and Performance Criteria



1. Maintain cleanliness of preparation and display areas.

1.1. Clean and maintain all areas used for the preparation of flower and plant materials to avoid spoilage.

1.2. Clean and maintain any containers and display areas to avoid spoilage of floristry stock including flower and plant materials and ancillary merchandise.

2. Prepare and condition flower and plant materials

2.1. Handle flower and plant materials correctly to avoid personal health issues and spoilage of materials.

2.2. Select and apply appropriate preparation and conditioningtechniques according to product requirements.

2.3. Prepare and use conditioning products according to product instructions and ensure the safe handling of hazardous substances.

2.4. Choose and prepare correct environmental conditions for the storage or display of flowers and plant materials.

3. Monitor and maintain the appearance of flower and plant materials

3.1. Follow monitoring and maintenance procedures to ensure flower, plant materials and floral displays are maintained in optimum condition.

3.2. Maintain food and water supplies according to flower and plant requirements.

3.3. Maintain temperature and humidity requirements according to flower and plant requirements.

3.4. Apply maturation techniques to flowers and plant materials according to planned date of use.

4. Monitor and maintain floral displays and ancillary merchandise.

4.1. Maintain the cleanliness of all display areas.

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

4.3. Inspect items for pests and diseases and identify other unsuitable or out of date displays and reset, replenish or remove.

4.4. Identify and replace soiled, damaged, illegible or incorrect product labels and price tickets.

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

4.6. Regularly check and adjust the environmental conditions of all storage and display areas and equipment to ensure displays and other perishablemerchandise are maintained in optimum quality.

4.7. Clean and care for ancillary merchandise, remove and replenish broken, spoilt or out of date perishable items.

4.8. Ensure displays are stored, at end of trading, in the correct environment to maintain optimum quality.

5. Reduce negative environmental impacts.

5.1. Use energy, water and other resources efficiently when cleaning, preparing and maintaining stock to reduce negative environmental impacts.

5.2. Safely dispose of all spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.

Required Skills

Required skills

correct use of personal protective equipment

cleaning techniques for areas used for the preparation and care of floristry stock

recognition of spoilt flowers and plant materials

safe handling techniques for toxic flower and plant materials and those treated with toxic substances such as fungicides and pesticides

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

organisational skills to conduct preparation and maintenance activities as a logical and time-efficient work flow

literacy skills to read and comprehend product instructions, use-by dates, stock labels and organisational procedures

writing skills to produce replacement product labels and price tickets and to make simple written reports on such things as the presence of pests and diseases, levels of spoilt stock and to complete basic monitoring and maintenance records

communication skills to discuss such things as monitoring and maintenance schedules and to make accurate verbal reports onspoilt stock

numeracy skills to calculate the dilution requirements of cleaning and conditioning products, to calculate water and fertiliser requirements, and to comprehend and adjust correct temperature and humidity meters.

Required knowledge

health issues related to the handling of toxic plants and those treated with toxic substances

the general characteristics and symptoms of common flower and plant pests and diseases and segregation and disposal methods

the visual recognition and general care requirements of a wide variety of flower and plant materials in order to identify stock, to apply the correct preparation and maintenance techniques, and to display and store items in the appropriate location.

correct environmental conditions, including temperature, light and humidity controls, for the display and storage 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

correct food and water supply requirements for a wide variety of flower and plant materials and displays commonly used by the floristry industry and the organisation in particular

correct preparation, conditioning and maturation techniques for a wide variety of flower and plant materials commonly used by the floristry industry and the organisation in particular

applications of different types of cleaning and conditioning products

the essential features of and safe practices for using common hazardous substances used by the floristry industry and in particular substances used by the organisation e.g. cleaning, conditioning, pest and disease control products and preservatives

the environmental impacts of cleaning premises, preparing and maintaining floristry stock and minimal impact practices to reduce these especially those that relate to resource, water and energy use

correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances, spoiled and diseased flower and plant materials and those that have a propensity to propagate weeds.

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:

ability to safely handle flowers, plant materials and hazardous substances

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

ability to care for multiple and diverse flower and plant materials, display 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 preparation and maintenance of floristry stock using different preparation, conditioning and maturationtechniques

the maintenance of flower and plant materials over a period covering their storage and display life cycle to ensure the monitoring aspects of this unit are fully covered

completion of preparation and maintenance activities within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure:

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

a diverse, comprehensive and commercial range of equipment used during the preparation and maintenance of floristry products e.g. knives, scissors, secateurs, containers and storage facilities with correct temperature and humidity conditions

a diverse, comprehensive and commercial product range of flowers and plant materials, floral displays, cleaning agents, preservatives and conditioning agents, that can be used during the preparation and maintenance process

access to cleaning and conditioning product instructions.

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 and caring for floristry stock

project or work activities that allow for the preparation and care of floristry stock for an event or special occasion so that a whole life cycle is covered

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 various conditioning techniques

review of workplace reports and maintenance records prepared 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

SFLSOP205A Display and merchandise floristry products

SIRRFSA001A Apply retail food safety 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.

Areas used for the preparation of flower and plant materials may include:




floor space.

Flower and plant materials must include:

flowers including:

fresh (common, exotic and Australian wildflowers)

dry and preserved


plant materials including:

fresh (common, exotic and Australian foliage)

dry and preserved


potted plants.

Spoilage of flower and plant materials may relate to:

contamination with cleaning agents

cross contamination of diseased or pest affected flowers and plant materials with healthy plants

incorrect application of conditioning or preservative agents or contamination with cleaning agents

incorrect application of humidity and temperature controls

incorrect exposure to environmental heating or air conditioning

incorrect handling and display or storage causing crushing or wilting

incorrect handling and display or storage of fruit and vegetables

discoloured or damaged buds, blooms or foliage

damaged stems

stock that is beyond its expiry date.

Containers may include:


decorative pots

buckets or decorative pails



pots and urns

wooden boxes.

Display areas may include:

fixed or moveable shelves

food and liquor shelves, cabinets and refrigerators

floor space


front of shop and other outdoor spaces

display fixtures, cabinets

containers, bins, baskets, buckets or decorative pails and non permanent fixtures.

Floristry stock must include:

flowers and plant materials


stock item made for general sale

ancillary items and merchandise.

Ancillary merchandise may include:

chocolates, fruit, nuts, alcohol


gift items of any type

novelties such as balloons and toys

horticulture lines

flower preservatives and conditioning agents.

Preparation and conditioning techniques must involve:

providing nutrients

using preservative solutions

using conditioning solutions



bathing flowers

spraying for pests and diseases

using cleaning agents

dusting or wiping

removal or trimming foliage or buds

trimming or re-cutting stems.

Conditioning products may include:

household bleach

citric acid

commercial preservative solutions.

Environmental conditions must involve:

storing or maintaining displays, flowers and plant materials:

in cool rooms

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.

Monitoring and maintenance procedures must include:

visual monitoring

environmental monitoring

checking expiration dates

following manufacturer, supplier or grower instructions

watering and replacing preservatives

misting flowers

replacing or replenishing water

checking temperature sensors

maintaining correct humidity and temperature levels

maintaining light requirements



fertilising and or replenishing fertiliser

inspection of soil

use of ethylene controls

stock rotation and re-conditioning

removing damaged stock and waste


dusting or wiping


Food and water supplies may include:


fresh water.

Temperature and humidity requirements may involve:

storing or maintaining displays, flowers and plant materials:

in cool rooms at the correct temperature

in refrigerators at the correct temperature

at room temperature without exposure to high or low levels of light and heat

misting flowers and foliage.

Maturation techniques must include:

pinching out anthers and stamens

removal of foliage

storage in cool rooms and refrigerators

use of grow lamps, direct sunlight or heat.

Pests and diseases may include:



leaf miners


mealy bugs

light brown apple moth larvae


white rust


powdery mildew

nutrient deficiencies in the growing stage


Other perishable merchandise may include:








Unit sector


Competency Field

Floristry Sales and Operations

Employability Skills

This unit contains Employability Skills.

Licensing Information

Not applicable.