(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.
(b) Introduction.
  (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 to:
    (A) identify career development and entrepreneurship opportunities in the field of floral design and interior landscape development;
    (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 work habits;
    (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 activity;
    (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 cut flowers;
    (C) evaluate and prepare geometric floral designs using silk flowers;
    (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, and meanings.
  (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; and
    (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 floral design;
    (C) fertilize, prune, and water tropical plants;
    (D) manage pests; and
    (E) demonstrate technical skills for increasing the preservation of cut flowers and foliage.

Source Note: The provisions of this §130.20 adopted to be effective August 28, 2017, 40 TexReg 9123