50-55
Bride’s bouquet, Bridesmaid’s bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride’s Throw bouquet, table decorations and on the wedding cake.
WEDDING FLOWERS
The Color Spectrum is made up of twelve major colors. Using color properly is just one important design element essential in creating a well-designed floral arrangement.
COLOR
A hue darkened by the addition of black forms a shade of the hue.
SHADE
A purpose of foliage is to hide the mechanics in a flower arrangement.
FOLIAGES
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations and chrysanthemums.
WIRE
Describes the lightness or darkness of a hue.
VALUE
The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement.
LINE ELEMENT
The brightness or darkness of a hue.
INTENSITY
Adding white to a color lightens its tint.
TINT
Form is the geometric shape or line design that forms the outline of the flower arrangement.
FORM
The measure of color intensity when gray is added to a hue.
TONE
Re- cutting stems of fresh product helps prevent stem blockage, increase water uptake, maximize the freshness of the product and keeps the stem from sealing to the bottom of the container, if the cut is slanted.
RE-CUTTING STEMS
The Color Spectrum is made up of twelve major colors. Using color properly is just one important design element essential in creating a well-designed floral arrangement.
COLOR
A hue darkened by the addition of black forms a shade of the hue.
SHADE
Refrigeration of fresh product with a combination of low temperature and high humidity helps slow down respiration, reduce water lost by transpiration, slows down maturity and reduces microbial growth and development. An ideal temperature range to keep your refrigerator is at 38-40 degrees
REFRIGERATION OF FRESH PRODUCT