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How to Grip the Golf Club – Stronger Or Weaker?
by Brian Hughes Program Director, Keiser University College of Golf PGA Master Professional Watch the number one player in the world, Scottie Scheffler, on the practice tee, and at first, he looks like he is just learning the game. As he stands there, making sure that his grip is just perfect, he may make you…
How to Break 80 in Golf: A Practical Blueprint for Consistent Success
By David Wixson, Keiser University College of Golf Professor – PGA Master Professional Breaking 80 is one of the most meaningful milestones in golf. It’s the point where your game shifts from “pretty good” to “legitimately skilled,” and it requires more than just a few good shots—it demands strategy, discipline, and a clear understanding of…
HOW TO HIT A FRIED EGG BUNKER SHOT
by Brian Hughes Program Director, Keiser University College of Golf PGA Master Professional At various points in my life, I’ve briefly considered opening my own breakfast restaurant, as while my cooking skills are limited, I can be a wizard with preparing eggs. Unfortunately, the restaurant has never materialized (likely a good thing!), but in my…
What is a Links-Style Golf Course? History, Features, and Tips
By Ken Martin, Keiser University College of Golf Professor and PGA Certified Professional Golf has many course styles, including parkland, heathland, desert, and mountain, but none captures the soul of the game quite like a links-style course. These layouts evoke the raw, windswept origins of golf itself, demanding creativity, patience, and a ground game that modern resort courses often overlook. Whether you’re teeing it up at Scotland’s iconic St…
Mastering the “Hinge-and-Hold” Short Game Technique in Golf
By David Wixson, Keiser University College of Golf Professor – PGA Master Professional In golf, few short-game techniques are as dependable—or as misunderstood—as the hinge-and-hold short game shot. Popularized by short-game maestro Phil Mickelson, this approach blends simplicity with control, allowing players to produce consistent, crisp chips even under pressure. Here’s a breakdown of how it works, why…
