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