Men's Golf Spring Break photo gallery

The Penn State Altoona Golf Team made its second annual spring break training trip in early March, spending seven days in Hilton Head Island, S.C. practicing and playing some of the finest clubs and golf properties at the popular golf destination, including the famous Harbour Town Golf Links.

The trip began earlier than expected, as bad weather forced the team to leave 14 hours before the originally-scheduled departure time. Through snow, ice, and thunderstorms, the team arrived safely in Charlotte, N.C. at 11 p.m. on Friday, March 3. After a good night of sleep and a traditional stop at Waffle House, the team headed for Hilton Head. Upon arrival, they checked into their house at Sea Pines Resort, then headed for the practice area at Atlantic Dunes to knock off some rust and soak in some warm sunshine. After three hours of short game practice, it was off to the first dinner at Magic Mushroom, a favorite pizza and wing stop among locals, and then to bed for a good night's rest ahead of the first round.

Bear Creek was the first course in the week's rota on Sunday, March 5. The course was a nice handshake to the week, as wide but tree-lined fairways and undulating greens provided a good challenge to the players anxious to move outside from the simulator and onto the course. Bear Creek was architect Rees Jones' first solo design, and the staff was friendly and accommodating. After cleaning up, it was off to dinner at the Cowboy Brazilian Steakhouse. Thanks to the generosity of team parents who treated the team to dinner, the players did not walk away hungry. For some, it was their first Brazilian Steakhouse experience, and this stop is highly recommended.

Monday, March 6 led the team an hour south of HHI to historic Savannah and Savannah Golf Club. Noted as the oldest golf club in the country, this short but challenging Donald Ross design is full of charm and history. Civil War bunkers line and shape the fairways, and the course also just underwent a complete restoration by famed architect Gil Hanse. This offered plenty of challenge, but also an opportunity for the players to make birdies and build confidence for the remainder of the week. Back on HHI, the team enjoyed dinner at the Salty Dog Café on the docks in Sea Pines.

Tuesday morning led the team to Nectar Farm Kitchen and an awesome southern-style breakfast ahead of its round at famed Harbour Town Golf Links. Home to the PGA Tour Heritage Classic and ranked among the top 150 courses in the country, this Pete Dye legendary design did not disappoint. Having an opportunity to play a course just weeks ahead of the Tour pros means the course is in impeccable condition, and the players soaked in the history and experience of such an opportunity. The forecaddies were memorable and helpful and, of course, the team posed for a picture in front of the famous lighthouse at the end of the round. A low-key pizza night from Giuseppi's was a great end to a memorable day.

Moss Creek was the stop for Wednesday and Thursday, as head pro JD Coccia hosted the team for two great rounds. Coccia is a Penn State grad and was a junior member at Toftrees during Coach Tom Koehle's tenure as assistant pro. Designed by the Fazio brothers, George and Tom, the South Course formerly hosted an LPGA event from 1976-1985 and a US Junior Amateur. It weaves through parkland terrain and then finishes on the coastal marshes, making the finish memorable and challenging. The North Course is tight and a shot-makers delight. Only 6,510 yards from the tips, patience and accuracy rewards players with birdie opportunities. Coach Koehle prepped steaks, homemade mac n' cheese, and corn on the cob at the house for dinner Wednesday, and the guys enjoyed some traditional southern barbecue at the Smokehouse while catching some conference championship March Madness on Thursday.

The last stop of the week was a newer development and a Jack Nicklaus designed gem, Riverton Pointe. Despite morning downpours that scared away the crowd, the team enjoyed a relatively clear golf course while only dodging a few rain drops. It was a remarkable ending to the trip, as the course was open off the tee, yet demanding heading into the greens. In true Nicklaus design philosophy, there was always a bail out, but no easy up and down was guaranteed. As the players stacked up on the 18^th green waiting for their teammates, everyone was stunned by a great experience the entire week provided.

No trip to HHI is complete without a stop at Hudson's Seafood on the Docks. Unlimited hush puppies were a hit in the bustling restaurant as one final treat for the team before embarking on its goals for spring.

The camaraderie, passion for the game, and willingness to build lifelong friendships and memories from this trip are immeasurable to the student-athlete experience. The golf is the most important part, as the team prepares to take on some of the best programs in the country over the next two months, but the bond, trust, and togetherness that is built on this trip is equally important.

Thanks to the generosity of parents, families, friends, and alumni, the trip is made possible with the success of the "Let's Grow State" crowdfunding initiative. The annual appeal has made a true impact on the success of the Penn State Altoona golf program, since the first campaign three years ago led to the installation of a Foresight GC Quad golf simulator on campus. Over $50,000 has been raised through "Let's Grow State" in three seasons while the Lions have won 10 tournament titles and back-to-back Allegheny Mountain Collegiate Conference Championships, earning the conference's automatic berth into the NCAA Division III National Championship in both 2022 and 2023. The 2022 squad finished 37^th in the nation and the 2023 squad looks to become the first-ever AMCC team to advance to the final two rounds of NCAAs.

For more information on how you can support Penn State Altoona Golf, contact Coach Tom Koehle at 814-949-5152 or via email at tjk181@psu.edu.