What flowers will I work with in the Level 1 Floristry course?

You will typically work with common, affordable cut flowers such as roses, carnations, chrysanthemums, gerberas, and seasonal foliage like eucalyptus or ivy. The focus is on learning techniques rather than using exotic blooms. Your centre will provide a list of required flowers for each unit.

How is the SEG Awards Level 1 Certificate in Practical Floristry Skills assessed?

Assessment is entirely practical and portfolio-based. You will complete a series of tasks under observation, such as preparing flowers, making a hand-tied bouquet, and creating a vase arrangement. Your tutor will assess your work against set criteria, and you will also compile a portfolio of evidence including photographs and written reflections.

Do I need to buy my own floristry tools for this course?

Most centres provide basic tools for use during class, but it is recommended to have your own pair of sharp secateurs, floristry scissors, a knife, and a wire cutter for practice at home. A tool kit can be purchased from floristry suppliers or online. Check with your centre for their specific requirements.

Can I progress to Level 2 after completing this certificate?

Yes, this Level 1 certificate is designed as a stepping stone to the ABC Level 2 Certificate in Practical Floristry Skills. It provides the foundational knowledge and skills needed for more advanced techniques like wedding bouquets, funeral work, and complex arrangements. Many students go on to further study or apprenticeships.

How long does it take to complete the Level 1 Floristry course?

The course typically takes one academic year if studied part-time (e.g., one day per week) or can be completed in a few months in an intensive setting. The total guided learning hours are around 120-150, depending on your centre's delivery schedule.

What career options are available after Level 1 Floristry?

With this qualification, you can apply for entry-level roles such as florist assistant, workshop assistant, or trainee in a florist shop, garden centre, or event company. It also provides a foundation for self-employment, though further training is recommended. Many students use it as a springboard to Level 2 and beyond.

Assemble basic floral designs

SKILLS AND EDUCATION GROUP AWARDS

vocational

This subtopic focuses on the fundamental skills needed to create simple floral arrangements such as hand-tied bouquets and posy designs. Learners will practice preparing fresh materials, applying design principles, and constructing balanced, visually appealing pieces. Additionally, they will understand how to select and apply appropriate gift wrapping materials to enhance the presentation and protect the finished design, ready for retail or gift purposes.

Learning Outcomes

Assessment Guidance

Key Skills

Key Terms

Assessment Criteria

Assessment criteria

SEG Awards ABC Level 1 Certificate in Practical Floristry Skills

Topic Overview

The SEG Awards ABC Level 1 Certificate in Practical Floristry Skills introduces you to the foundational techniques and knowledge required for a career in floristry. This qualification covers essential skills such as preparing flowers and foliage, basic hand-tied bouquets, and simple vase arrangements. You will learn about the tools, materials, and safety practices used in a floristry workshop, as well as the principles of colour and design that underpin all floral work.

This certificate is ideal if you are new to floristry or looking to build a solid base before progressing to Level 2. It is part of the Horticulture & Land Management suite offered by Skills and Education Group Awards, a vocationally-related qualification that emphasises hands-on, practical learning. By the end of the course, you will be able to confidently create a range of basic floral designs and understand how to care for cut flowers to maximise their vase life.

Floristry is a creative and rewarding field that combines artistic expression with technical skill. This qualification not only prepares you for further study or entry-level roles in florist shops, garden centres, or event decoration but also helps you develop transferable skills such as attention to detail, time management, and customer awareness. Mastering these basics is the first step towards becoming a skilled florist.

Key Concepts

Core ideas you must understand for this topic

→Conditioning and preparing cut flowers: This includes stripping lower leaves, cutting stems at an angle, and using flower food to extend vase life. Proper conditioning is essential for quality and longevity.
→Basic hand-tied bouquet technique: You must learn to spiral stems, add foliage for texture, and bind securely with string or tape. This is a core skill assessed in practical exams.
→Colour theory in floristry: Understanding the colour wheel, complementary and analogous colours, and how to create harmony or contrast in arrangements. This affects design choices.
→Tool safety and maintenance: Correct use of secateurs, scissors, knives, and wire cutters, plus keeping them clean and sharp. Safety is a key assessment criterion.
→Vase arrangement principles: Techniques for creating balanced, stable designs using foam (Oasis) or pin holders, and how to achieve different shapes like round or triangular.

Learning Objectives

What you need to know and understand

Prepare and construct basic designs, Recognise gift wrapping materials and ancillary items

Assessment Criteria

Key criteria assessors look for in your portfolio

Award credit for demonstrating correct conditioning of plant material, including cutting stems at an angle and removing lower foliage to prevent decay.
Expect evidence that the student can construct a hand-tied bouquet using the spiral technique, maintaining even stem tension and a domed profile.
For the gift wrap component, look for appropriate selection of cellophane or tissue wrap, neat folding and taping, and the addition of ribbon or other decorative finishes without damaging the flowers.
Assess that the finished design shows an understanding of proportion, balance, and color harmony, with no exposed mechanics (e.g., wire or foam).

Assessment Guidance

Guidance for achieving higher grades

💡For practical assessments, clearly photograph each stage of construction to provide a visual portfolio of your process, ensuring cleanliness and order.
💡Always check the condition of your materials before starting; informed choices about freshness and quality directly impact the final grade.
💡When selecting gift wrap, consider the color palette and style of the arrangement; a cohesive presentation demonstrates professional awareness.
💡Pay close attention to the assessment criteria for each practical task. For example, in the hand-tied bouquet, marks are awarded for stem spiral consistency, secure binding, and overall shape. Practise these elements repeatedly.
💡Keep your workstation tidy and organised during assessments. Examiners note good housekeeping and safe tool use. Clear away waste promptly and always close blades when not in use.
💡When explaining your design choices (if required), use correct terminology like 'focal point', 'line', and 'texture'. This shows understanding beyond just the practical skill.

Common Mistakes

Common errors to avoid in your coursework

Students often forget to condition flowers before arranging, leading to premature wilting and a messy appearance.
A frequent error is overcrowding the design with too many stems, causing an unbalanced or heavy look and making wrapping difficult.
When gift wrapping, many learners use excessive tape or wrap too loosely, resulting in a sloppy finish that fails to protect the product.
Choosing incongruent wrapping materials (e.g., bright metallic paper for a rustic wildflower bouquet) shows a lack of recognition of appropriate ancillary items.
Misconception: You can use any type of flower food for all flowers. Correction: Different flowers have different needs; for example, bulb flowers like tulips benefit from specific bulb food, while general flower food works for most cut flowers. Always follow supplier instructions.
Misconception: Cutting stems straight across is fine. Correction: Cutting at a 45-degree angle increases the surface area for water uptake and prevents stems from sitting flat on the bottom of the vase, which can block absorption.
Misconception: More foliage always improves an arrangement. Correction: Over-foliaging can clutter the design and hide the flowers. The goal is to complement, not overwhelm. Use foliage to create structure and negative space.

Frequently Asked Questions

Common questions students ask about this topic

Before You Start

Prior knowledge that will help with this topic

•No formal prerequisites are required for this Level 1 certificate, but a basic understanding of plant names and parts (e.g., stem, leaf, petal) is helpful.
•Familiarity with simple measurement and counting (e.g., stem lengths, number of flowers) will support your practical work.
•An interest in colour and design, even from everyday life, can give you a head start in creating pleasing arrangements.

Key Terminology

Essential terms to know

Prepare and construct basic designs, Recognise gift wrapping materials and ancillary items

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Assemble basic floral designs

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Related Topics in SKILLS AND EDUCATION GROUP AWARDS vocational Horticulture & Land Management