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Floral design

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Floral design

  1. 1. Floral Design DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. Types of Design Materials There are four basic types of design materials: Line flowers Mass flowers Form flowers Filler flowers
  3. 3. Line Flowers Tall spikes of flowers with florets blooming along the stem Create the outline for an arrangement and establish the height and width as well as the curvilinear lines.
  4. 4. Line Flowers-Examples Snapdragons Gladiolus
  5. 5. Mass Flowers Have the flower head on the terminal end of the stem Draw attention to the focal point and add mass and weight to the arrangement. Cover floral foam and help fill in empty areas with flowers
  6. 6. Mass Flowers-Examples Carnations Roses Chrysanthemums
  7. 7. Form Flowers Unique in shape or color Create the accent or focal point or focal area of the arrangement to attract the viewer’s attention
  8. 8. Form Flowers-Examples Bird of paradise Orchid
  9. 9. Filler Flowers Have small sprays of flowers or are like ferns Used to fill empty spaces and to accent the other floral materials within the arrangement Also used to cover or hide the mechanics of the arrangement including the frame, supports, ties, etc.
  10. 10. Filler Flowers-Examples Baby’s breath Statice
  11. 11. Some common flowers Orchids Lotus Canna Carnations Roses Bird of paradise Gladioli anthuriums Arum lily Kala lily Daffodils Hibiscus Gerberas Chrysanthemum Tulips Poppies daisies
  12. 12. Some common leaves & fillers Baby’s breath Fern Gold heart cycus Gypsum Erica palm
  13. 13. Orchid & anthodium's
  14. 14. Lily & kala lily
  15. 15. Tulip & poppies
  16. 16. Gerberas & daisy
  17. 17. Canna & lotus
  18. 18. Erica palm& fern
  19. 19. Gold heart & cycus
  20. 20. Different styles in flower arrangement Eastern style or ikebana or Japanese Western style
  21. 21. Ikebana It is an art practiced in Japan Means living flower Consists of 3 lines “heaven” “man” & “earth”
  22. 22. Ikebana style is of 2 types Moribana Nagerie
  23. 23. Western styles It is associated with ‘mass’ flowers or a number of flowers & foliage arranged together in a graceful manner It was first used in England & London to decorate places, mansions etc.
  24. 24. Round Flower arrangement is basically round in shape
  25. 25. Oval Flowers make an oval shaped arrangement
  26. 26. Fan Flowers make a fan or semicircle shaped arrangement
  27. 27. Triangle Shape may be an equilateral triangle with all three sides the same length or asymmetrical triangle with sides of different lengths.
  28. 28. Right Angle Flowers make an L shape
  29. 29. Inverted-T The flowers make an upside down T
  30. 30. Vertical Straight up, in a bud vase, tall vertically, narrow horizontally
  31. 31. Horizontal Long horizontal and short vertically
  32. 32. Diagonal Halfway between vertical and horizontal
  33. 33. Crescent Shaped like a quarter moon
  34. 34. Hogarth curve Shaped like an S curve
  35. 35. Front open style
  36. 36. Low long arrangements
  37. 37. foliage It is made with leaves Modern way for cheap decoration When flowers not available
  38. 38. Dried flower arrangements Done with dry arrangements. Used during those months when little is available from the garden.
  39. 39. Principles of flower arrangement Balance, focal point,scale , accent, repetition , proportion,rythym, unity
  40. 40. Balance When the flower size and container flow together and complement each other
  41. 41. Focal Point Creates the accent and interest to catch the eye
  42. 42. Scale The principle that the design must be in proportion to the surrounding area where it is placed.
  43. 43. Accent Used to catch attention and draw attention to the design
  44. 44. Repetition Accentuates the flowers and colors by repeating their use throughout the design
  45. 45. Proportion Keeps relative size, color and texture of the flowers to create a pleasing arrangement. Floral designs should be at least 1 ½ to 2 times the height or width of the container.
  46. 46. Rhythm Creates a sense of continuity or flowing together
  47. 47. Harmony When all parts flow together to give a completed look to the arrangement
  48. 48. Unity When the flowers complement each other through color, size, and shape
  49. 49. Design Techniques
  50. 50. Steps in Designing Arrangements 1. Select a design shape 2. Select appropriate container, cut floral foam and attach to container 3. Set container and foam in water for 20 minutes 4. Select fern or other filler and arrange in foam to cover foam and extend at least 1 ½ times the width of the container.
  51. 51. Steps in Designing Arrangements 5. Insert flower to make arrangement desired height 6. Insert more flowers to make design outline and focal point 7. Add other flowers as needed to make arrangement 8. Arrange filler flowers such as baby’s breath to give a completed appearance
  52. 52. Basic ingredients required for making flower arrangements Floral foam or oasis Wire—chicken wire, steel wires Pin holders Adhesive tapes Wire cutters Scissor/ knife water sprinklers Containers or vases Wood base or driftwood Accessories– like ribbon, silk flowers etc. Pebbles etc. for decoration
  53. 53. Care & conditioning of flowers Flowers should always be cut either early morning or evening , as at this time they are full of moisture & crisp. While storing flowers should always be wrapped in news paper & plunged into a bucket of water. Flower should never be placed under direct fan or sunlight.
  54. 54. Care & conditioning of flowers Luke warm water can be sprinkled from morning to night to keep flowers fresh. Flower should not be placed near fruit bowls , as it gets decayed faster. Water should be changed everyday. Aspirin & salt can be added in small amount to water which slows down the bacterial growth. Clean container should be used , & every 3 days cut the stem to keep flowers fresh.

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