Specialist Interior Services
Floristry & Plant Maintenance
- Modules
- 3
- Lessons
- 11
- Questions
- 55
Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 10; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.
Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program). Conditioning, arranging and keeping flowers alive at sea.
INT-FLORAL-1 · Flowers Onboard: Sourcing, Buying and Conditioning
4 lessons
INT-FLORAL-1.1 Yacht Floristry and Sourcing
Practice in examiner ↗INT-FLORAL-1.1.1Why Yacht Floristry Is Its Own DisciplineYacht floristry is shaped by motion, air conditioning, heat, salt air and the absence of resupply, so buying, conditioning and planning must all be done with a margin. The subject is covered by GUEST Unit 10 (governed by IAMI); xplor is not an accredited GUEST provider and these lessons award no qualification.PreviewINT-FLORAL-1.1.2Sourcing and Buying for a CharterFlowers can be sourced from markets, wholesalers, florists, agents or air freight, each with trade-offs in price, freshness and reliability. Buy in bud, buy seasonally, protect stems in transit, and spend the budget on the hero positions.Locked
INT-FLORAL-1.2 Conditioning and Vase Life
Practice in examiner ↗INT-FLORAL-1.2.1Conditioning Flowers on ArrivalConditioning rehydrates cut stems and prevents air blockage and bacterial growth: clean bucket, flower food, slanted cut, foliage stripped below the waterline, and a long cool drink. Treatment varies by stem type, and daffodil sap must never mix with other flowers.LockedINT-FLORAL-1.2.2Vase Life, Ethylene and Flower CareVase life varies from two days for sweet peas to three weeks for chrysanthemums, so arrangements should be planned around their shortest-lived flower. Ethylene from ripening fruit and decaying material dramatically shortens vase life, while water changes, re-cutting and correct placement extend it.Locked
INT-FLORAL-2 · Design and Mechanics for a Moving Platform
4 lessons
INT-FLORAL-2.1 Design Principles and Classic Shapes
Practice in examiner ↗INT-FLORAL-2.1.1Principles of Floral Design AfloatGood arrangements follow scale, proportion, balance, focal point, line, rhythm and texture, with colour chosen to suit the yacht palette rather than personal taste. Build in the order foliage, line flowers, focal flowers, filler.LockedINT-FLORAL-2.1.2Classic Shapes for Yacht InteriorsA small reliable repertoire covers most yacht positions: low table dome, round hand-tied, tall lobby arrangement, buffet piece, bud vase, floating bowl and footed compote. Size each to its position, keeping table pieces out of the sightline.Locked
INT-FLORAL-2.2 Mechanics, Containers and Table Styling
Practice in examiner ↗INT-FLORAL-2.2.1Mechanics That Survive a SeawayFloral foam, chicken wire, kenzan pin frogs, hand-tied spirals and tape grids each suit different pieces, and chicken wire or kenzan are the sustainable professional default. Build with a low centre of gravity, weighted bases, non-slip fixings, and stow arrangements before the sea builds.LockedINT-FLORAL-2.2.2Containers, Palette and Table StylingContainers are ship inventory: know what is irreplaceable, line anything not watertight, and work to the yacht palette rather than personal taste. Table pieces must stay below the sightline, clear of service paths, unscented, and away from ripening fruit.Locked
INT-FLORAL-3 · Placement, Upkeep and Living Plants
3 lessons
INT-FLORAL-3.1 Placement and Daily Upkeep
Practice in examiner ↗INT-FLORAL-3.1.1Placement Around the YachtPlacement determines vase life as much as conditioning does: keep arrangements out of the AC airflow, out of direct sun, away from heat sources and ripening fruit, and clear of walkways and service paths. Test each position from the guest eye level and the crew service route.LockedINT-FLORAL-3.1.2Daily Upkeep, Pollen, Scent and DisposalA daily round of topping up, changing water, re-cutting, removing spent material and refreshing from a reserve bucket keeps arrangements looking new. Remove lily anthers to prevent permanent staining, keep scented flowers away from dining, and dispose of flower waste under the yacht Garbage Management Plan and MARPOL Annex V.Locked