STANDARD COMPETENCIES:

 

 I.      History of Floral design, Period Style arrangments, dates, origin, and changes through time, along with the Re-Creation of these in todays Market.

 II.     Opportunities  for the floral designers in all industry positions.

 III.    Explain the services available in retail flower shops and discuss or demonstrate phone and walk-in customer service skills.

 IV.     Retail shop and its management.

 V.      Wire service and how it functions, both incoming and outgoing.

 VI.     Need for and content of return polices.

 VII.    Functions of the floral designer in a retail shop

 VIII.   Detailed sales and order consultation techniques.

 IX.     Traits of well designed visual merchandising & window displays and Create display ideas, that use color, accessories, and props.

 X       Marketing programs, and shop layouts.

 XI.     Grower and Wholesale aspects of Industry.

 XII.    Certification process and the skills required for certification.

 XIII.   How the floral industry and the green Industry are essential in association.

 XIV.    Necessary items to carry in a delivery vehicle and demonstrate how to load a delivery vehicle correctly for routing and safety. Routing and Pooled Deliveries.

 XV.     Methods of effective cooler displays and the care of coolers, the effects of ethylene gases, and the importance of cooler cleanliness. Shop Layouts including an efficient  design area.

 XVI.    Product and Inventory control for profitability, including dump sheets, and 24 hr. return policies.

 XVII.   List and describe the different positions currently available in the floral industry, their requisite skills and qualifications, and relate salary ranges.

 XVIII.  Identification of Cut flowers and foliages used in floral design, and discuss the proper care and handling.

 XIX.    Identify the tools used in floral design, and demonstrate the use of each.

 XX      Floral preservatives and ways to extend the life of fresh flowers; water temperatures; water levels; and the advantages and disadvantages of containers used in floral processing

 XXI.    Demonstrate the use of floral foam and floral grids.

 XXII.   Demonstrate bow making, both for corsages and larger designed pieces.

 XXIII.  Explain and demonstrate the application of line, form, space, texture, color, unity, rhythm, balance, proportion, focal point and harmony in floral designs.

 TOPICAL OUTLINE:

 

 I.      History of floral design

 II.     The Floral Industry & Careers in it

 III.    Design principles (Composition, Unity, Proportion, Dominance Accent, Balance, Harmony, and Rhythm)

 IV.     Design Elements (Line, Form, Space, Texture, and Color)

 V.      Tools, Containers, and Mechanics

         A.      Basic tools used.

         B.      Preservatives, Water temps/Levels, containers, and their purposes.

         C.      Flower ID, care and handling of cut flowers

         D.      Bow Making.

         E.      Wire and Taping.

 VI.     Basic floral techniques and styles

         A.      The Rudimentary Forms in Floral design (Symmetrical Triangle, Asymmetrical Triangle, Horizontal, Vertical, Circular, Fan Shape, Crescent, Hogarth Curve, Free Form/Free Style.)

         B.      Boutonnieres Designs

         C.      Corsage Designs