G.U.E.S.T© Program | ADVANCED V1.4

Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS

ON-BOARD SUPER YACHTS

Specifications, Learning Outcomes and Assessment Criteria for:

GUEST Floristry & Plant Maintenance Module |

Unit 10 Includes: G.U.E.S.T Program Progression Chart Specifications for GUEST Floristry & Plant

Maintenance Module Qualification Assessment Provision Student Assessment Record

Leading to a G.U.E.S.T Certificate of Competence V14

Page 1 of 7

G.U.E.S.T© Program | Advanced

G.U.E.S.T Program Progression Chart

G.U.E.S.T Program Progression Chart

*GUEST Advanced Wine Appreciation

Module 1 is a 1-day course - recognised

equivalent courses include: WSET Level 1, International Wine Guild

Level 1, EIS Level 1 etc. ** GUEST Advanced Wine Appreciation

Module 2 is a 3-day course - recognised

equivalent courses include: WSET level 2,

International Wine guide level 2, EIS Level

2 etc. ** *The prerequisite for Medical Care

aboard Ship STCW (A-VI/4-2) is the

Medical First Aid STCW (A-VI/4-1)

**** Some STCW HELM (O) courses

would be accepted. Please check with

GUEST Administration for approved

Training Providers

Page 2 of 7

G.U.E.S.T© Program | Advanced

Unit 10 GUEST Floristry & Plant Maintenance Module

Course Duration & Certificate issue

The agreed guided learning hours (GLH) set out for this module must be delivered as a full time course of at least 8 hours or 1 day. On successful achievement of the Learning Outcomes and Assessment Standards of competence, the Training Provider should issue a “PASS” certificate to the student.

Entry Standards Prerequisites & prior Assessment

Age limit for attending the GUEST© Program is strictly 18years old or over. All courses will be taught in the International Maritime language, English; therefore all students MUST have

a good knowledge of verbal and written English. Check for any (pollen) allergies. Mandatory unit 4 Human resource & Administration Some formal basic training and / or previous on-board training & experience (minimum 1 season). Training

Providers can ask for some proof of previous experience. Usually in the form of a CV and references.

Targeted learning aims.

On completion of the

training, students will

have sufficient

knowledge and

understanding to enable

them to meet the

Learning outcomes.

Will understand how to recognise and implement the Elements and Principals of floral design

Will understand the fundamental principals on storing, conditioning, handling and maintaining

fresh flowers and plants.

Will understand how to order and source local and seasonal florae in the varied and popular

cruising areas

Will learn how to create a variety of floral display types for the relevant locations throughout

yacht.

Will understand the fundamentals of colour schemes, placements and dimensions of

arrangements

Will understand how to care and maintain popular plants onboard

Assessment process Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through either written exam, discussion testing or assignment testing.

Materials and Equipment required

Whiteboard or Flipchart & markers Pen and paper TV/screen/projector Sample inventories Sample checklist Flowers and foliage Equipment for the creation of floral displays (scissors/secateurs/oasis/floristry wire/decorative accessories/ Vases, containers and flower trays etc.) You will need access to water (sink or tap)

Trainer qualifications

Hold an appropriate qualification in instructional techniques or knowledge and proven experience of instructing.

Have training qualifications higher than the level being taught. Fully understand the specific objectives of the training. Have proven affinity with on board yachting - minimum 8 seasons.

Risk Assessment It is the responsibility of the TP to

provide a risk assessment

specific for each course.

Fire Exits to be identified Handling of sharp Knives Handling glassware Handling of flower cutters Handling of wire

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G.U.E.S.T© Program | Advanced

Unit 10 GUEST Floristry & Plant

Maintenance Module All Highlighted criteria must be practically assessed as competent

Learning Outcomes Assessment Criteria Assessment Criteria

1. Understands how to recognise and implement the Elements and Principals of floral design

1.1 Identify and state how the elements of design are used to evaluate floral design: Minimum coverage:

Form

Colour

Texture Space

Line

1.2 Identify and state how the principals of design are used to evaluate floral design: Minimum coverage:

Balance

Dominance

Contrast Proportion and scale

Rhythm

Harmony

1.3 Identify the use of colour and colour relationships: Minimum coverage:

Colours Harmonies (using the colour wheel)

Colour modification (tints / tones / shades / achromatic)

Colour properties (luminosity, temperature, movement)

1.4 State the effects of colour relationships with reference to:

Harmony Balance Contrast Dominance Proportion Rhythm

1.5 State the properties of colour used for dates,

anniversaries, emotion, culture, symbolism.

2. Understands how to store, condition and handle fresh flowers and pot-plants

2.1 State the optimum conditions for storage of fresh & cut flowers and materials onboard:

Temperature

Light Humidity

Environmental conditions such as effects on ethylene gas.

2.2 State the Conditioning techniques and methods (including cutting / watering / feeding / misting / storing) for various fresh, cut materials, foliage and pot-plants to include: Temporary conditioning methods for

rapid conditioning of bunch stock

Full conditioning method for optimum conditioning of individual stems

Conditioning method for cut materials requiring special treatments (euphorbia, tropical materials, orchids etc.)

Handling of toxic, irritant and delicate materials

2.3 State how to correctly care for stems; what can or cannot go in the fridge, re-cutting stems before going into water or foam, removing wilted petals, what can or cannot be misted.

2.4 State how to correctly measure flower food

2.5 Ability to monitor and control the quality and

rotation of cut materials

2.6 State the importance of working safely and disposing of waste, complying with legislation such as HASAW and COSHH.

2.7 State safe and correct handling and

unpacking techniques for: lifting heavy boxes, delicate materials, poisonous and irritant materials, tools and equipment such as knives, scissors, and secateurs.

2.8 State the maintenance and cleaning

procedures for the care of tools and equipment:

Knives, scissors, secateurs Containers

2.9 State why it is necessary to maintain tools and equipment due to:

Damage caused to materials Cross contamination Bacteria Personal safety

Page 4 of 7

G.U.E.S.T© Program | Advanced

Unit 10 GUEST Floristry & Plant Maintenance Module

All Highlighted criteria must be practically assessed as competent

Learning Outcomes Assessment Criteria Assessment Criteria

3. Understands how to place an order and understanding the principals to adopt when ordering flowers.

3.1 State familiarity with the: • Colour Schemes • Placements • Dimensions • Number of displays required for your yacht. • Required number of stems • Working within a budget

3.2 Know the number of flower stems required (if applicable), and stem life requirements

3.3 Ability to assess quality and condition of fresh materials

3.4 State the types and availability of seasonal

flowers in various locations: I.e.: Mediterranean (May-September) West Indies (December-February) Pacific regions

4. Understands how to prepare and produce container and foam arrangements.

4.1 State and describe the equipment used in floristry. Including:

Pot tape

Plastic pin

Fix Glue gun

Wire

Gel

Foam / powder foam

4.2 State the characteristics of a range of floral arrangements: Minimum criteria coverage

Symmetrical arrangement

Asymmetrical arrangement Posy arrangement

Basket arrangement

Line arrangement

Front-facing arrangement

All-round arrangement Parallel arrangement

Table arrangements

Vase arrangement

4.3 State the range of suitable containers used for floral arrangements. 4.4 State types of flowers suitable for exterior displays. I.e.: in direct sun light & environment Produce two floral arrangements following the elements and principals and using different mediums to include fresh, manmade, dried and preserved materials. 4.5 Minimum criteria coverage for a container arrangement:

Conditioning

Cutting at angles

Removal of leaves below the water line Binding

4.6 Minimum criteria coverage for a foam arrangement:

Preparation / correct soaking Chamfering

Balance

Maintenance

5. Understands how to care and maintain Plants

5.1 State the characteristics of the major ‘indoor-plant’ categories:

Perennials flowering and foliage

Bulbs and corms

Bromeliads Orchids

Bonsai

Cacti & succulents

Palms Ferns

5.2 List the characteristics of methods used in planted

designs to include:

Composts Moss

Expanded mica

Soil-less compost

Orchid bark Water retaining gel

5.3 Identify the care and maintenance and the environmental factors needed for healthy plant growth: (emphasis on bonsai and orchids)

Watering

Misting

Light Temperature

Humidity

Nutrients

Grooming

Cleaning Feeding

5.4 State plant processes to include:

Osmosis Respiration

Transpiration

Photosynthesis

Evaporation

Etiolation Tropisms

Page 5 of 7

G.U.E.S.T© Program | Advanced

STUDENT ASSESSMENT RECORD SHEET Learning Outcomes Statements provide the

measurable evidence of the expected knowledge, understanding, application, competencies and attitudes of the

subjects the students have covered specific to the GUEST Program level.

Programme: GUEST Advanced Level II

Students name (FULL name of the student)

Course Title: GUEST Floristry and Plant Maintenance Module | Unit 10

Approved Trainer (s) name (All trainer (s) teaching this unit)

Student Learning Outcomes: Students will be able to: Please tick when the student has achieved this

learning outcome:.

Understand how to recognise and implement the Elements and Principals of floral design

Understand and apply a working knowledge on storing, conditioning, handling and maintaining fresh flowers and plants.

Understand how to order and source local and seasonal florae in the varied and popular cruising areas

Understand how to create a variety of numerous floral display types for the relevant locations throughout yacht.

Understand colour schemes, placements and dimensions of arrangements

Understand how to care and maintain popular plants onboard

Course GLH

The guided learning hours set out for this training must be delivered as a full time course of at least 8 hours, over a minimum of 1 day.

Course start / end date:

From: To:

Mandatory Practical Learning Outcomes Applying skills: demonstrate, implement, perform

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

4. Ability to prepare and produce Container and Foam arrangements

4.5 & 4.6

Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

1. Understands how to identify the Elements & Principals of floral design

1.1, 1.2, 1.3,

1.4, 1.5

2. Understands how to store, condition and handle fresh flowers and pot-plants

2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9

3. Understands how to place an order and understands the principals to adopt when ordering flowers

3.1 – 3.4

4. Understands how to prepare and produce container and foam arrangements

4.1, 4.2 4.3,

4.4

5. Understands how to care and maintain of plants

5.1, 5.2, 5.3,

5.4

Trainer Feedback on Assessment:

Student Feedback on Assessment:

Trainers signature:

Date:

Student signature:

Date:

Re-assessment authorisation by Lead Trainer: Yes/ No

For any Student that does not meet the above requirements, a re-assessment can be completed if authorised by the Lead Trainer. Only one resubmission is possible per assessment providing the trainer considers that the Student will be able to provide improved evidence without further guidance. This will need to be determined at the time of the assessment.

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G.U.E.S.T© Program | Advanced