floral design: arranging and merchandising flowers and floral products competencies 30.00-32.00

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Floral Design: arranging and merchandising flowers and floral products Competencies 30.00- 32.00

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Page 1: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Floral Design: arranging and merchandising flowers and floral products

Competencies 30.00-32.00

Page 2: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Design Tab Reference Book

Using the top and the bottom of this tab divide it into four sections (you should have a section for line, mass, form and filler)

In each block you should provide the description given on the slide, example flowers, and a picture that best shows the type.

Page 3: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

History

European

American

Classical

Oriental

Page 4: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Grower/Supplier-provides flowers & supplies in mass

Wholesale-Provides flowers & supplies

for retailers

Retail-everydayoccasions

Specialty-1 segmentonly (ex. Weddings

or potted plants

Mass-Market-largequantities, nothing

pre-arranged

Cash –N- Carry-flowers by the stemCUSTOMER

Page 5: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Types of Design Materials

There are four basic types of design materials:

Line flowers

Mass flowers

Form flowers

Filler flowers

Page 6: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Line Flowers

Tall spikes of flowers with florets blooming along the stem

Create the outline for an arrangement and establish the height and width as well as the curvilinear lines.

Page 7: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Line Flowers-Examples

Snapdragons

Gladiolus

Page 8: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Mass Flowers

Have the flower head on the terminal end of the stem

Draw attention to the focal point and add mass and weight to the arrangement.

Cover floral foam and help fill in empty areas with flowers

Page 9: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Mass Flowers-Examples

Carnations

Roses

Chrysanthemums

Page 10: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Form Flowers

Unique in shape or color

Create the accent or focal point or focal area of the arrangement to attract the viewer’s attention

Page 11: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Form Flowers-Examples

Bird of paradise

Orchid

Page 12: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Filler Flowers

Have small sprays of flowers or are like ferns

Used to fill empty spaces and to accent the other floral materials within the arrangement

Also used to cover or hide the mechanics of the arrangement including the frame, supports, ties, etc.

Page 13: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Filler Flowers-Examples

Baby’s breath

Statice

Page 14: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Shape Tab in Reference Book

Doing the same as you did for the design tab divide the top and bottom into 11 sections (5 on top and 6 on bottom)Again write the shape, give a description, and draw a picture of an arrangement that shows the shape. You may not just draw the shape you must draw an arrangement!

Page 15: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Floral Design Shapes

Page 16: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Round

Flower arrangement is basically round in shape

Page 17: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Oval

Flowers make an oval shaped arrangement

Page 18: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Fan

Flowers make a fan or semicircle shaped arrangement

Page 19: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Triangle

Shape may be an equilateral triangle with all three sides the same length or asymmetrical triangle with sides of different lengths.

Page 20: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Right Angle

Flowers make an L shape

Page 21: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Inverted-T

The flowers make an upside down T

Page 22: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Vertical

Straight up, in a bud vase, tall vertically, narrow horizontally

Page 23: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Horizontal

Long horizontal and short vertically

Page 24: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Diagonal

Halfway between vertical and horizontal

Page 25: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Crescent

Shaped like a quarter moon

Page 26: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Hogarth curve

Shaped like an S curve

Page 27: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Principles Tab in Reference Book

These principles are very similar to those of the landscape design.Draw on the top half of the tab an arrangement that you can point out all 9 principles.On the bottom write the principles out in a horizontal line with the descriptions written underneath and draw a line from the name to where it is shown on the arrangement.

Page 28: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Design Principles

Page 29: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Balance

When the flower size and container flow together and complement each other

Page 30: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Focal Point

Creates the accent and interest to catch the eye

Page 31: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Proportion

Keeps relative size, color and texture of the flowers to create a pleasing arrangement.

Floral designs should be at least 1 ½ to 2 times the height or width of the container.

Page 32: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Scale

The principle that the design must be in proportion to the surrounding area where it is placed.

Page 33: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Accent

Used to catch attention and draw attention to the design

Page 34: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Repetition

Accentuates the flowers and colors by repeating their use throughout the design

Page 35: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Rhythm

Creates a sense of continuity or flowing together

Page 36: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Harmony

When all parts flow together to give a completed look to the arrangement

Page 37: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Unity

When the flowers complement each other through color, size, and shape

Page 38: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Design Techniques

For this tab just write out the steps 1-8 on the top through

the bottom.

Page 39: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Steps in Designing Arrangements

1. Select a design shape

2. Select appropriate container, cut floral foam and attach to container

3. Set container and foam in water for 20 minutes

4. Select fern or other filler and arrange in foam to cover foam and extend at least 1 ½ times the width of the container.

Page 40: Floral Design: arranging and merchandising flowers and floral products Competencies 30.00-32.00

Steps in Designing Arrangements

5. Insert flower to make arrangement desired height

6. Insert more flowers to make design outline and focal point

7. Add other flowers as needed to make arrangement

8. Arrange filler flowers such as baby’s breath to give a completed appearance