Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that will affect performance.
The following variables may be present with training and assessment depending on the work situation, needs of the learner, accessibility of the item and local industry and regional contexts. Bold italicised text from the performance criteria is detailed here.

Features and characteristics may include but are not limited to:
common/botanical nomenclature for a specified range of products
use of products
conditioning of products
preparation of products
appropriateness for the occasion
handling and care
country of origin
supplier and seasonal availability
toxicity/allergy characteristics
price.

Product knowledge may include but is not limited to:
perfume
shelf life
comparative costs.

Stock and merchandise may include but is not limited to:
flowers:
fresh, dry, silks, simulated
plant material:
fresh, dry, silks, simulated
plants
vegetables
ancillary items:
cards/message items
company logo
advertising items
flower preservation/conditioning agents
presentation materials:
novelties (balloons, toys)
consumables (fruit, chocolates, nuts, alcohol)
gift items
garden lines
florestry sundries (ribbons, parafilm)
wrapping/packaging materials:
boxes/cylinders
polypropylene
paper/cellophane
bows
ribbons/raffia
baskets/decorative pots/buckets
containers (bowls, baskets, pots, vases).

Services may include but are not limited to:
delivery:
local
interstate
international
relay organisation services
Internet
advice on protocols/traditions:
wording of greetings/messages
choice of appropriate designs and flowers
payment options:
cash
cheque
account
credit card
cash on delivery (COD)
electronic facilities
customised designs for:
weddings
funerals
corporate
other occasions.

Shop/studio policies and procedures may include but are not limited to:
merchandising of stock
preparing, conditioning, cleaning, storing and displaying of stock
stock rotation/use-by dates
pricing
housekeeping.

Customers may include but are not limited to:
new or regular customers with routine or special needs.

Relevant legislation may include but is not limited to:
occupational health and safety guidelines
hygiene regulations
hazardous substances
privacy legislation
Goods and Services Tax (GST).

Customer requirements may include but are not limited to:
specific timelines
specific brand
quality
quantity
price range.

Alternative products and services may include but are not limited to:
flower and plant material varieties
alternative packaging/presentation
use of corporate accounts
purchase of featured floral products

Special promotions may include but are not limited to:
free delivery
special products for events
sale of single stems
value added promotion ('two for the price of one').

Costing of floral arrangements may include but is not limited to:
price of individual item
wholesale price
profit margin
assembly time.

The evidence guide describes the required knowledge and skills that must be demonstrated to prove competence. It is essential for assessment and must be read in conjunction with the performance criteria, the range statement and the assessment guidelines of the relevant Training Package.
Overview of Assessment Requirements
A person who demonstrates competency in this unit must be able to apply product and service knowledge to assist customers and promote and sell a range of floristry products and services according to customer requirements and all legislative and workplace requirements. The evidence provided must demonstrate the application of stock, merchandise and services knowledge to promote the shop/studio range of products and services.
Critical aspects of evidence required to demonstrate competency in this unit
Visually recognising and using correct nomenclature for a specified range of flower and plant materials and related stock and merchandise to industry standards.
Recognising and comparing a specified range of products and services available in the floristry industry.
Accessing information about products and services from a range of sources.
Applying knowledge of products and services available within the workplace and/or floristry industry when providing assistance to customers.
Demonstrating features and benefits of a specified range of products and services to customers and promoting special products and services according to shop/studio policies and procedures.
Reading and interpreting labels or instructions for specified products and services.
Promoting alternatives to customers as required.

Context of assessment
For valid and reliable assessment of this unit, competency should be consistently demonstrated over a period of time and observed by the assessor and/or the technical expert working in partnership with the assessor. The technical expert may include the florist and/or an experienced person at the workplace.
Competency should be demonstrated in the workplace or a simulated workplace environment in a range of situations which may include customer interruptions and involvement in other related activities normally expected in the workplace. For further guidance on the use of an appropriate simulated environment,refer to the Assessment Guidelines in this Training Package.

Relationship to other units
In the context of an assessment only and/or training delivery and assessment pathway, all units which relate to a job function can be integrated for assessment purposes.

Evidence required for demonstration of consistent performance
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Required skills and knowledge to achieve the performance criteria
Skills
Using a range of communication/electronic equipment.
Communication skills to advise and assist customers including active listening skills to determine customer requirements.
Numeracy skills to calculate the cost of item/s.
Literacy skills to read shop/studio policies and procedures and for accuracy in card writing.
Knowledge

Specialist product knowledge including:

visual recognition and use of correct botanical and common nomenclature of a range of flower and plant materials
uses and comparisons of a specified range of products and services and appropriateness for the occasion
features and characteristics of a specified range of products and services
seasonal availability
vase life/use-by dates/life spans of stock and merchandise
storage and/or maintenance requirements
corresponding or complementary products and services.

Shop/studio policies and procedures including:

product and service range
stock rotation and use-by dates
housekeeping and waste disposal methods
costing
payment.

Provisions of relevant legislation and statutory requirements including:

industry codes of practice
occupational health and safety guidelines
relevant hygiene regulations
privacy legislation
Goods and Services Tax (GST).
Traditions, 'rites of passage' and protocols that may impact on dealings with customers.

Specific resources required for assessment
A real or simulated floristry work environment.

Relevant documentation, such as:

shop/studio policy and procedures manuals
sources of product information.
Access to a range of customers with different requirements (real or simulated).
A range of merchandise and products appropriate to the floristry workplace.
A qualified workplace assessor or assessment team.

The seven key competencies represent generic skills considered for effective work participation. The numbering against each of the key competencies indicates the performance level required in this unit.
Level 1 represents the competence to undertake tasks effectively.
Level 2 represents the competence to manage tasks.
Level 3 represents the competence to use concepts for evaluating and reshaping tasks.
Communicating ideas and information
Describing the features and characteristics of a specific range of stock, merchandise and services will require the communication of ideas and information. (1)

Collecting analysing and organising information
Developing and maintaining product knowledge of a range of stock, merchandise and services including comparisons between stock and merchandise will require information to be collected, analysed and organised. (1)

Planning and organising activities
Demonstrating features and benefits of stock, merchandise and services to customers will require activities to be planned and organised. (1)

Working with others and in teams
Determining availability of stock, merchandise and services will require team work. (1)

Using mathematical ideas and techniques
Costing floral arrangements will require the use of mathematical ideas and techniques. (1)

Solving problems
Promoting alternative stock, merchandise and services will require problem solving skills. (1)

Using technology
Making comparisons between stock, merchandise and services may require the use of technology. (1)