Page 18 - Team Play Playbook

Build A Mini-Golf Course

OVERVIEW: Welcome to your volunteer team and the goal of building a mini-golf hole
using a variety of FOOD PRODUCTS that then will be donated to a local Food Bank. Your
Planning, team will incorporate design ideas, building efforts and mini-golf creativity in the process
designing and of building a Golf Hole for the company “Give Back” Challenge. Your group will make 27
building holes for 27 teams total, or three groups of (9) holes. Upon completion of the
together! construction of the holes we will have a (9) hole tournament for each team to collect the
Review best scores. Part of the team will compete and PUTT for the top score while other
resources and members stay to judge and score other teams.

build for a SCHEDULE OF EVENTS
cause. o Welcome and overview of rules
Have fun
over a o Teams design course (20 minutes)
reception o Teams build course (45 minutes)
and compete o Tournament (30 minutes)
Fee: $500 + $25 pp or o Awards (10 minutes)
for the top $45 pp with donations
awards! for food bank ++ o Boxing of Golf Course Food into Food Bank Boxes (10 minutes)
CONSTRUCTION
• The goal is to create a tee box, fair way and putting green as a team
• Using supplies and food donation items be creative with and make a theme for hole
• You are building a hole that should be able to be completed in 3 shots, or Par (3) with a
maximum score of (5) as a score
• Risk is what makes mini-golf fun so add some creative elements to allow for a better
score if they achieve the risk
• Make sure your design is challenging and works while being FUN
• You will be judged on the creativity and use of resources as well as the play-ability of
your golf hole
• Name your golf hole and decorate a Tee Box sign with a logo and the hole number
• Use poster board provide and write 4-5 special “golf hole” rules for participants at
your hole
• You are assigned a putter for your hole and you can add to or change to make it more
creative for your participants
’ Contact: Todd@FunCoachUSA.COM
(602) 980-3798