Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to creatively design and produce a diverse range of small to large-scale innovative floristry products. It requires the ability to identify opportunities to develop innovative products, generate innovative design concepts and to experiment with, evaluate, select and document the final design of the floristry product in detailed job specifications. It also requires the ability to construct innovative products, supervise any production team members involved and to continually re-evaluate and refine existing design and construction skills through the development of highly creative and innovative products. This unit is the third of three hierarchical floristry design units which cover differing levels of design skill for florists producing different products. The following units cover primary design skills for key and frequently sold floristry products, and higher order design skills for more complex floristry products:
The related function of working within a brief and liaising with customers and clients to meet their requirements and special requests is covered in:
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the competency |
This unit describes a highly creative and innovative design function for a diverse range of floristry products and applies to the full range of industry sectors and environments. The floristry business could be a retail, studio or floristry business that specialises in corporate or special events. The innovative product could be custom-made in response to a customer brief or an original display or stock item made for general sale. It could be a large or small-scale floristry product, one of a complex nature, one using complex techniques, part of a range of products for a special or themed event, or one produced for an exhibition. This unit applies to senior designers in the floristry industry with considerable experience across product categories. They operate autonomously and have a strategic design focus as part of their job role. This can include specialist designers, freelance design florists, senior studio design florists, senior floral designers and floral stylists. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
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Employability Skills Information
Employability skills |
This unit contains Employability Skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Explore opportunities to develop innovative products. |
1.1. Explore any brief, need or opportunity for innovation and investigate and clarify the context for the innovative floristry product . 1.2. Identify the function of and intended audience for the floristry product and generate ideas for innovative and creative solutions to meet the brief, need or opportunity. 1.3. Challenge the brief or style ideas of clients and customers by suggesting innovative designs outside the scope of their own creativity. 1.4. Challenge own past design practice and personal style, and identify opportunities to diversify through the design and production of innovative products. 1.5. Challenge assumptions about product range and develop entrepreneurial attitudes towards innovative products. |
2. Develop a range of creative design concepts. |
2.1. Use creative thinking techniques to generate a range of different, innovative and creative approaches and concepts. 2.2. Consider and apply the elements and principles of design when generating initial and ongoing design ideas until the final product plans are achieved. 2.3. Encourage and assess the contribution of creative and innovative ideas by colleagues and customers. 2.4. Review and assess different approaches and concepts for technical feasibility, innovation, creativity and acceptability to client or audience. 2.5. Identify potential problems and check the concepts against constraints to determine feasibility. 2.6. Select concepts or approaches that achieve the required outcome in an innovative and feasible way and keep records of initial design concepts . |
3. Refine and resolve the innovative design through experimentation. |
3.1. Test and experiment with differing flower and plant materials , different styles, construction materials and techniques considering and applying the elements and principles of design. 3.2. Expand creative and innovative product opportunities through exploration of opportunities beyond the obvious . 3.3. Critically analyse all tested concepts for technical feasibility, innovation, creativity and acceptability to client or audience and select the best design for construction. 3.4. Develop a detailed job specification for use during the construction phase to ensure the floristry product is produced as intended. |
4. Construct innovative floral designs. |
4.1. Access and interpret job specifications, select and organise production resources to achieve production of the floristry product according to time, budgetary and technical requirements. 4.2. Coordinate and supervise relevant personnel involved in the production process to ensure that quality standards are met for the innovative product. 4.3. Ensure that the product preparation area is clean and that flower and plant materials have been correctly prepared and conditioned. 4.4. Select appropriate floristry construction techniques to produce innovative floristry products considering and applying the elements and principles of design. 4.5. Assess, determine and use the appropriate support methods and secure all components of the floristry products according to the job specifications. 4.6. Monitor self or team construction to ensure the integrity of the design is maintained; challenge, interrogate own design work and modify as required. 4.7. Use energy, water and other resources efficiently during the preparation and construction process to reduce negative environmental impacts. |
5. Refine design and construction skills through innovation. |
5.1. Evaluate, on a continuing basis, innovative products developed and own role in the design and construction process. 5.2. Re-evaluate and refine approaches to work by continually researching current and emerging design trends, new technology, tools, equipment and techniques that will allow for the development of new and innovative products. 5.3. Build upon existing design and construction skills and experience across product categories through the development of highly creative and innovative products. 5.4. Use practice, discussion and ongoing evaluation to continuously improve skills |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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Range Statement
RANGE STATEMENT |
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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. |
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Innovative floristry products must include: |
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Audience for the floristry product may include: |
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Entrepreneurial attitudes may include: |
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Creative thinking techniques may include: |
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Elements of design must include: |
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Principles of design must include: |
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Problems may include: |
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Records of initial design concepts may include: |
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Testing and experimenting with styles, flower, plant and construction materials may involve: |
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Flower and plant materials must include: |
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Exploration of opportunities beyond the obvious may involve: |
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Detailed job specification may include: |
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Production resources may include: |
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Relevant personnel may include: |
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Floristry construction techniques must include: |
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Unit Sector(s)
Unit sector |
Floristry |
Competency field
Competency field |
Floristry Design and Construction |
Co-requisite units
Co-requisite units |
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