1. Basic Floral Design From Concept to Beauty
Prepared by Mr. Eddie McKie
South Region Area Horticulture Teacher
Georgia Department of Education
For the Georgia Agricultural Education Curriculum Office
May 2002
Modified by Georgia Agricultural Education Curriculum Office
September 2005

2. Care and Handling – Step 1 What will we do to preserve our flowers?
Provide clean water
Provide a bactericide
Provide a sugar source
Alternative Preservatives
Lemon-Lime Soft Drinks
Certain Mouthwashes

3. Care and Handling – Step 2 What is needed for the initial preparation?
Cut the flowers with a sharp knife
Never use scissors or pruning shears
Never pound break stems
Cuts stems at an angle

4. Care and Handling – Step 3 What design materials will I need?
Floral Foam
Water tight container
Anchor tape
Floral wire

5. Care and Handling – Step 4 What floral design tools will I need?
Sharp Knife
Wire cutters
Scissors
Poultry shears

6. Types of Designs What are the design types I have available to me?
Triangle
Round
Exotic

7. Round Designs Step 1: Begin by setting the lines
Height first: General Rule – One to one and half times the height of the container.
Width – One half to one third length of the first flowers.
Front – Sets the forward dimension of the arrangement.
What you do to one side you
must do the other side.

8. Round Designs Step 2: Fill in areas with foliage...
Place foliage at corners
Keep design elements inside the line
Develop an imaginary point and point all foliage and flowers to that point
Hide the floral foam
Keep the design three
dimensional

9. Round Designs Types of Flowers
Line flowers – carnations
Mass flowers – mums or daisies
Filler flowers – statice and baby’s breath
Form flowers – exotic flowers or roses