Floral Design II Keep your creativity flowing! Create more challenging arrangements using tropical flowers, exotics, lilies, Dutch flowers, and several species of roses. Use an unusual and diverse variety of greenery and interesting containers to complement each arrangement. Discuss cut flower identification and preservation. Fresh cut flowers and floral supplies are provided in class. Please bring scissors, knife, ribbon cutters and wire cutters to class. Textbook required:(Same as Floral Design I) Please visit www.SHOPNSCC.com to order book, Flower Arranging Complete Guide by Blacklock: ISBN# 9780955239175. Prerequisite: Floral Design I or equivalent experience. Cost of class includes a $150 perishable fee.

European Hand Tied Bouquets Summer brings us rich brilliant colors. This design style is a must to have in your design toolbox. Expand your design skills as you work with an exciting variety of flowers and colors. Flower care and handling, as well as floral choices are covered. Please bring scissors, knife, ribbon cutters and wire cutters to class. Course fee includes a $35 perishable fee.

Last Days of Summer Floral Arrangement Workshop

Celebrate the golden glow of summer’s end with our Last Days of Summer floral arrangement workshop. This hands-on, beginner-friendly session invites you to explore the textures, colors, and fragrances of late-season blooms.  Whether you are looking to enhance your home décor or simply indulge in a creative escape, this workshop offers a beautiful way to savor the season. Let nature’s quiet farewell inspire you—join us for a morning of creativity, connection, and color. Please bring scissors, knife, ribbon cutters and wire cutters to class. Course fee includes a $35 perishable fee.

Farm to Table The farm-to-table movement reflects the growing desire to support locally sourced products. You will create designs using fresh flowers from New England Farms. Flower care and handling, as well as floral choices are covered. Please bring scissors, knife, ribbon cutters and wire cutters to class. Course fee includes a $35 perishable fee.