Huntingdon Valley Garden Club

Founded 1925



Design Shows


 
Floral Design Rules
revised 7/16
1. All arrangements must include fresh and/or dried plant material.
Artificial plant material is not allowed.
2. The categories for arrangers are “N” for novice and “E” for
experienced. Once a “novice” has been awarded a blue ribbon for
an individual floral design entry, her category would change to
“experienced” in the printing of the next year's membership listing.
3. Fresh plant material must be in water or be conditioned in such
a way as to remain in pristine form while on exhibit.
4. Live animals (including fish), taxidermy, natural bird's nests
not permitted.
5. Mechanics should not be visible unless they are an integral
part of the design.
6. An entry must be arranged by the exhibitor(s) under whose
name(s) it has been entered. All participants must be listed.
7. Although permitted, the use of cut fruit and cut vegetables is
discouraged and should be undertaken only with proper
treatment to prevent spoilage.
8. Although permitted, the treating of fresh plant material should
be done with utmost discretion.
9. An exhibitor may make only one entry per class.
10. The Elements and Principles of Design are the criteria for
judging.
Floral Design Rules
revised 7/16
1. All arrangements must include fresh and/or dried plant material.
Artificial plant material is not allowed.
2. The categories for arrangers are “N” for novice and “E” for
experienced. Once a “novice” has been awarded a blue ribbon for
an individual floral design entry, her category would change to
“experienced” in the printing of the next year's membership listing.
3. Fresh plant material must be in water or be conditioned in such
a way as to remain in pristine form while on exhibit.
4. Live animals (including fish), taxidermy, natural bird's nests
not permitted.
5. Mechanics should not be visible unless they are an integral
part of the design.
6. An entry must be arranged by the exhibitor(s) under whose
name(s) it has been entered. All participants must be listed.
7. Although permitted, the use of cut fruit and cut vegetables is
discouraged and should be undertaken only with proper
treatment to prevent spoilage.
8. Although permitted, the treating of fresh plant material should
be done with utmost discretion.
9. An exhibitor may make only one entry per class.
10. The Elements and Principles of Design are the criteria for
judging.
Floral Design Rules
revised 7/16
1. All arrangements must include fresh and/or dried plant material.
Artificial plant material is not allowed.
2. The categories for arrangers are “N” for novice and “E” for
experienced. Once a “novice” has been awarded a blue ribbon for
an individual floral design entry, her category would change to
“experienced” in the printing of the next year's membership listing.
3. Fresh plant material must be in water or be conditioned in such
a way as to remain in pristine form while on exhibit.
4. Live animals (including fish), taxidermy, natural bird's nests
not permitted.
5. Mechanics should not be visible unless they are an integral
part of the design.
6. An entry must be arranged by the exhibitor(s) under whose
name(s) it has been entered. All participants must be listed.
7. Although permitted, the use of cut fruit and cut vegetables is
discouraged and should be undertaken only with proper
treatment to prevent spoilage.
8. Although permitted, the treating of fresh plant material should
be done with utmost discretion.
9. An exhibitor may make only one entry per class.
10. The Elements and Principles of Design are the criteria for
judging.
Floral Design Rules (revised 7/16)

1. All arrangements must include fresh and/or dried plant material. Artificial plant material is not allowed.

2. The categories for arrangers are “N” for novice and “E” for experienced. Once a “novice” has been awarded a blue ribbon for an individual floral design entry, her category 

would change to “experienced” ithe printing of the next year's membership listing.

3. Fresh plant material must be in water or be conditioned in such a way as to remain in pristine 

form while on exhibit.
4. Live animals (including fish), taxidermy, natural bird's nests not permitted.
5. Mechanics should not be visible unless they are an integral part of the design.
6. An entry must be arranged by the exhibitor(s) under whose name(s) it has been entered. All participants must be listed.

7. Although permitted, the use of cut fruit and cut vegetables is discouraged and should be undertaken only with proper treatment to prevent spoilage.

8. Although permitted, the treating of fresh plant material should be done with utmost discretion.
9. An exhibitor may make only one entry per class.
10. The Elements and Principles of Design are the criteria for judging.

HVGC VIRTUAL FLORAL DESIGN SHOW GUIDELINES

To submit photos from your phone:

email photos of design and the entry card to: rae.bettinger@gmail.com  and Laura Philip at slphilipfamily@gmail.com

Type in the subject line: show date, event, your name, personal entry number for example: Nov2020_HVGCFD_LPhilip1

Choose Actual Size or largest resolution

From your computer, email in JPEG format, and name each file as above

 FLORAL DESIGN SHOW ENTRY CARDS

HVGC 2021-2022 Design Shows

  All Flower Show entries in place and passed by 10:00 AM


NOVEMBER 2nd, 2021


“TOGETHER AT LAST”


Sign up for entry by October 12th, either at the HVGC meeting or by contacting Laura Philip. Scale of points available in GCA Flower Show and Judging Guide.


Class 1 “FACE TO FACE”

A creative, rhythmic design. To be staged on a table 30” high; not to exceed 30” in width or depth.


Class 2 “GROUP HUG”

A traditional or modern mass design. Staged on a black pedestal 15” square x 40” high. The top of the pedestal may be covered. Eligible for the Rhoads Trophy.


Class 3 “CHECK, PLEASE”

A design inspired by a restaurant, real or fictional. Restaurant to be named. To be staged on a table 30” high; not to exceed 30” in width or depth. NOVICE CLASS