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.
Elements and Performance Criteria
1. Identify the requirements of the display.
1.1. Determine the purpose of the display.
1.2. Generate some initial ideas for the style of the display giving consideration to its purpose.
1.3. Consider and apply the elements and principles of design when generating ideas for the display.
1.4. Choose the display area to best meet the identified purpose, consider any constraints and adjust location accordingly.
1.5. Develop a simple plan to assist in selecting components and creating the display.
1.6. Seek the advice of relevant personnel, when necessary, to discuss ideas and confirm the display requirements.
2. Select display components.
2.1. Select flowerand plant materials according to identified display purpose and sort in preparation for display.
2.2. Check that flower and plant materials have been correctly prepared and conditioned.
2.3. Select ancillary merchandise and prepare for display according to the identified display purpose.
2.4. Identify and select other resources required for the display.
2.5. Recognise and report on any unsuitable materials and replace according to the level of individual responsibility.
3. Display floristry stock and merchandise.
3.1. Choose and prepare correct environmental conditions for the display of flowers, plant materials and other perishable goods.
3.2. Display floristry products considering and applying the elements and principles of design.
3.3. Ensure the displays achieve a balanced, fully stocked appearance.
3.4. Identify fragile, perishable or expensive stock and display with extra care to prevent damage or spoilage.
4. Prepare and arrange display labels and tickets.
4.1. Prepare product labels and pricetickets using electronic equipment or neatly by hand according to the organisation's procedures.
4.2. Place product labels and price tickets visibly and correctly on or near merchandise.
4.3. Maintain correct and current pricing information for all merchandise, rectify errors and advise relevant personnel.
5. Refine and rotate displays.
5.1. Review displays and refine as required.
5.2. Ensure the display meets the promotional purpose, monitor sales and adjust as required.
5.3. Rotate displayed flower, plant materials and perishable goods for maximum use according to vase life, expiration dates and the organisation's procedures.
5.4. Replenish displays to ensure maximum sales.
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.
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:
The principles of design include:
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 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.
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:
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
promoting ancillary merchandise sold by the business.
Elements of design must include:
Principles of design must include:
Display areas may include:
fixed or moveable shelves
food and liquor shelves, cabinets and refrigerators
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:
list of components required
floor plan for displaying different floristry stock.
Relevant personnel may include:
a more experienced florist
owner-operator of a small floristry business.
Flower and plant materials must include:
fresh (common, exotic and Australian wildflowers)
dry and preserved
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
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
chemical spraying for pests and diseases
use of cleaning agents
dusting or wiping.
Ancillary merchandise may include:
chocolates, fruit, nuts, alcohol
gift items of any type
novelties such as balloons and toys
flower preservatives and conditioning agents.
Other resources required for the display may include:
fixtures and fittings
presentation materials to enhance the display
buckets or decorative pails
pots and urns
cutting tools including:
staple gun and staples
glue gun and glues
heavy to fine gauge wire
Unsuitable materials may include:
diseased or pest affected flowers and plant materials
damaged or crushed flowers and plant materials
wilted flowers and plant materials
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:
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:
Preparation of product labels and price tickets may involve:
product labels supplied by grower or wholesaler
Floristry Sales and Operation
This unit contains Employability Skills.