View Unit : Plan, prepare and construct tied floristry designs

Unit

Unit Reference Number

H/501/7702

Qualification Framework

QCF

Title

Plan, prepare and construct tied floristry designs

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

3.2 Horticulture And Forestry

Unit Grading Structure

Pass

Assessment Guidance

Assessment to be based on naturally occurring evidence of realistic working environment.

The designs in this unit must cover all of the following:

• Hostess bouquet,

• cone wrap – shop paper

• cone wrap - cellophane,

• flat back gift wrap,

• natural posy,

• limited flower bouquet,

• funeral sheaf,

• single flower presentation

In completing this unit the learner must cover the following current legislation: HASAW, Sale of Goods Act and COSHH

Assessment methods should be appropriate to reflect the level of the unit and should assess both the candidate’s understanding and ability to demonstrate skills.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Be able to plan the assembly of tied floristry designs	1.1	Check the specification for the work and obtain any necessary clarification concerning the design
1	Be able to plan the assembly of tied floristry designs	1.2	Plan the work to meet the requirements of the design and customer
10	Know the relevant legislation and codes of practice	10.1	State current safe working practices and responsibilities contained within relevant legislation
11	Prepare to construct tied designs	11.1	Select the appropriate materials and tools for the specified design
		11.2	Check that tools are clean and in good working order prior to use
		11.3	Take the appropriate action if materials and tools are unsuitable for use
		11.4	Check that floral materials are in a fit condition for use and for sale including fresh, manufactured, dried and preserved
		11.5	Prepare cut materials and any ancillary items in readiness for assembling the design
12	Be able to assemble tied floristry designs	12.1	Handle materials and tools safely and in a way that minimises waste
		12.2	Assemble the design using an appropriate method, according to the design specifications to meet the needs of the customer and organisation e.g. relay
		12.3	Secure the design using an appropriate tying method to produce the shape, structure and robustness required
		12.4	Select and position materials according to the principles and elements of design
		12.5	Complete the design within commercial timescales
		12.6	Evaluate the finished design in relation to the specification
13	Cost designs	13.1	Cost up designs according to the order requirements
13	Cost designs	13.2	Cost down designs according to the order requirements
14	Be able to maintain the tied floristry design	14.1	Maintain and store the design prior to delivery or collection in an environment that minimises deterioration and damage
15	Know how to use and maintain tools and equipment	15.1	Describe how tools used for constructing arrangements are used and maintained
15	Know how to use and maintain tools and equipment	15.2	Describe the importance of maintaining tools in a clean and safe state
16	Know how to plan and prepare for the tied floristry designs	16.1	State the requirements needed to construct the design
		16.2	Describe how to address problems with mediums, materials (fresh, manufactured, dried and preserved) and tools that are not suitable for use and the remedial action that would be required
		16.3	Describe the planning stages for the preparation of tied floristry designs
17	Know how to assemble tied designs	17.1	Outline the preparation and handling techniques required to minimise the damage to materials (fresh, manufactured, dried and preserved) and prolong their lifespan
18	Understand how to assemble, package and evaluate tied floristry designs	18.1	Explain how the principles of design: balance, contrast, dominance, harmony, proportion and rhythm can be used effectively
		18.2	Explain how the elements of design: colour, form, space, texture, and line have been used effectively
		18.3	Explain when it is necessary to vary the design from the specification and what action should be taken
		18.4	Explain how to package a design for a customer and the use of ancillary items
		18.5	Outline suitable conditions for maintaining and storing designs, including; temperature, humidity, light, space and storage
		18.6	State the criteria used to evaluate designs against customer orders

Equivalent Units

There are no equivalences to display.