|(a) General requirements. This course is recommended
for students in Grades 9-12. This course satisfies the fine arts graduation
requirement. Students shall be awarded one credit for successful completion
of this course.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Agriculture, Food, and Natural Resources Career
Cluster focuses on the production, processing, marketing, distribution,
financing, and development of agricultural commodities and resources,
including food, fiber, wood products, natural resources, horticulture,
and other plant and animal products/resources.
(3) Floral Design is designed to develop students'
ability to identify and demonstrate the principles and techniques
related to floral design as well as develop an understanding of the
management of floral enterprises. Through the analysis of artistic
floral styles and historical periods, students will develop respect
for the traditions and contributions of diverse cultures. Students
will respond to and analyze floral designs, thus contributing to the
development of lifelong skills of making informed judgments and evaluations.
To prepare for careers in floral design, students must attain academic
skills and knowledge, acquire technical knowledge and skills related
to horticultural systems, and develop knowledge and skills regarding
career opportunities, entry requirements, and industry expectations.
To prepare for success, students need opportunities to learn, reinforce,
apply, and transfer their knowledge and skills and technologies in
a variety of settings.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
(A) identify career development and entrepreneurship
opportunities in the field of floral design and interior landscape
(B) apply competencies related to resources, information,
interpersonal skills, and systems of operation in floral design and
interior landscape development;
(C) demonstrate knowledge of personal and occupational
health and safety practices in the workplace;
(D) identify employer expectations and appropriate
(E) demonstrate characteristics of good citizenship,
including advocacy, stewardship, and community leadership; and
(F) identify training, education, and certification
requirements for occupational choices.
(2) The student develops a supervised agriculture experience
program. The student is expected to:
(A) plan, propose, conduct, document, and evaluate
a supervised agriculture experience program as an experiential learning
(B) apply proper record-keeping skills as they relate
to the supervised agriculture experience;
(C) participate in youth leadership opportunities to
create a well-rounded experience program; and
(D) produce and participate in a local program of activities
using a strategic planning process.
(3) The student identifies design principles and techniques
in floral art and interiorscapes. The student is expected to:
(A) identify the aesthetic benefits and the history
of floral art, particularly as it relates to current practice;
(B) classify and identify flowers and plants used in
floral design; and
(C) identify design elements and principles.
(4) The student demonstrates floral design principles
and techniques. The student is expected to:
(A) demonstrate an understanding of and implement the
design process through the medium of floral materials;
(B) evaluate and prepare geometric floral designs using
(C) evaluate and prepare geometric floral designs using
(D) prepare corsages and boutonnieres; and
(E) prepare floral designs for specific occasions.
(5) The student develops and formulates ideas from
the environment. The student is expected to:
(A) illustrate ideas for floral designs from direct
observation, experiences, and imagination;
(B) compare and contrast the use of art elements such
as color, texture, form, line, and space; and
(C) compare and contrast art principles such as continuity,
pattern, rhythm, balance, proportion, and unity in personal designs.
(6) The student makes informed judgments about personal
designs and the designs of others. The student is expected to:
(A) interpret, evaluate, and justify artistic decisions
in personal arrangements; and
(B) select and analyze original designs, portfolios,
and floral exhibitions by peers and others to form precise conclusions
about formal qualities and historical and cultural contexts, intents,
(7) The student demonstrates contemporary designs,
business practices, and creativity in the floral industry by developing
floral design skills. The student is expected to:
(A) classify and identify specialty floral items;
(B) evaluate and appraise floral designs;
(C) prepare cost-effective designs;
(D) create specialty designs to expand artistic expression;
(E) demonstrate pricing and order-processing skills;
(F) list service delivery options related to effectiveness.
(8) The student knows the management factors of floral
enterprises. The student is expected to:
(A) use temperature, preservatives, and cutting techniques
to increase keeping quality of floral materials;
(B) identify tools, chemicals, and equipment used in
(C) fertilize, prune, and water tropical plants;
(D) manage pests; and
(E) demonstrate technical skills for increasing the
preservation of cut flowers and foliage.