Unit of competency Outline
Date retreived
22/07/2026 12:47 AM AWST
22/07/2026 12:47 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Display and merchandise floristry stock
Display and merchandise floristry stock
Unit of competency
National Code
SFLSOP205A
SFLSOP205A
State Code
D7691
D7691
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
26/10/2011
Field of Education
100309 - Floristry
Original Release Date
26/10/2011
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to plan for, display and merchandise floristry stock items made for general sale, flowers, plants and both perishable and non-perishable ancillary merchandise for a shop front floristry business. 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.
Notes
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.
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.
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:
weddings
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
Mother's Day
Christmas Day
Easter
Anzac Day.
promoting ancillary merchandise sold by the business.
Elements of design must include:
texture
form
colour
space
line.
Principles of design must include:
harmony
rhythm
balance
dominance
scale
proportion
contrast.
Display areas may include:
counter
fixed or moveable shelves
food and liquor shelves, cabinets and refrigerators
floor space
windows
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:
unwritten thoughts
notes
sketches
list of components required
floor plan for displaying different floristry stock.
Relevant personnel may include:
colleagues
supervisor
manager
floral designer
a more experienced florist
owner-operator of a small floristry business.
Flower and plant materials must include:
flowers including:
fresh (common, exotic and Australian wildflowers)
dry and preserved
artificial.
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
artificial
potted plants.
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
scalding
cooling
bathing
chemical spraying for pests and diseases
use of cleaning agents
dusting or wiping.
Ancillary merchandise may include:
chocolates, fruit, nuts, alcohol
hampers
gift items of any type
novelties such as balloons and toys
horticulture lines
flower preservatives and conditioning agents.
Other resources required for the display may include:
products labels
price tickets
signage
fixtures and fittings
presentation materials to enhance the display
containers including:
baskets
decorative pots
buckets or decorative pails
bowls
vases
pots and urns
wooden boxes.
ladders
cutting tools including:
knives
scissors
rose de-thorner
secateurs
saws
guillotines
staple gun and staples
glue gun and glues
binding tape
heavy to fine gauge wire
support materials.
Unsuitable materials may include:
diseased or pest affected flowers and plant materials
damaged or crushed flowers and plant materials
wilted flowers and plant materials
discoloured flowers
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:
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.
Other perishable goods may include:
chocolates
fruit
vegetables
nuts
alcohol
cheese.
Preparation of product labels and price tickets may involve:
pricing gun
bar coding
written labels
shelf tickets
price boards
header boards
product labels supplied by grower or wholesaler
promotional signage.
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:
weddings
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
Mother's Day
Christmas Day
Easter
Anzac Day.
promoting ancillary merchandise sold by the business.
Elements of design must include:
texture
form
colour
space
line.
Principles of design must include:
harmony
rhythm
balance
dominance
scale
proportion
contrast.
Display areas may include:
counter
fixed or moveable shelves
food and liquor shelves, cabinets and refrigerators
floor space
windows
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:
unwritten thoughts
notes
sketches
list of components required
floor plan for displaying different floristry stock.
Relevant personnel may include:
colleagues
supervisor
manager
floral designer
a more experienced florist
owner-operator of a small floristry business.
Flower and plant materials must include:
flowers including:
fresh (common, exotic and Australian wildflowers)
dry and preserved
artificial.
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
artificial
potted plants.
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
scalding
cooling
bathing
chemical spraying for pests and diseases
use of cleaning agents
dusting or wiping.
Ancillary merchandise may include:
chocolates, fruit, nuts, alcohol
hampers
gift items of any type
novelties such as balloons and toys
horticulture lines
flower preservatives and conditioning agents.
Other resources required for the display may include:
products labels
price tickets
signage
fixtures and fittings
presentation materials to enhance the display
containers including:
baskets
decorative pots
buckets or decorative pails
bowls
vases
pots and urns
wooden boxes.
ladders
cutting tools including:
knives
scissors
rose de-thorner
secateurs
saws
guillotines
staple gun and staples
glue gun and glues
binding tape
heavy to fine gauge wire
support materials.
Unsuitable materials may include:
diseased or pest affected flowers and plant materials
damaged or crushed flowers and plant materials
wilted flowers and plant materials
discoloured flowers
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:
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.
Other perishable goods may include:
chocolates
fruit
vegetables
nuts
alcohol
cheese.
Preparation of product labels and price tickets may involve:
pricing gun
bar coding
written labels
shelf tickets
price boards
header boards
product labels supplied by grower or wholesaler
promotional signage.
EVIDENCE GUIDE
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 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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S3968 | WRFO203B | Prepare and display floristry stock | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVG33 | SFLSOP006 | Display and merchandise floristry products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D545 | SFL30110 | Certificate III in Floristry | Qualification |
| D544 | SFL20110 | Certificate II in Floristry (Assistant) | Qualification |