Guests at the President's Club dinner in October were welcomed by master of ceremonies Gordon Binek, BSC's vice president for college advancement.
Presenting awards for cumulative donations to the BSC Foundation were BSC President Dr. Larry C. Skogen and BSC Foundation Vice President David Ludwig. BSC President Emeritus Dr. Kermit Lidstrom gave the invocation, and Dr. Skogen gave remarks.
Samantha Berget, a 2006 BSC graduate, spoke on how her time at BSC helped her gain self confidence that carried over into her job. While at BSC, she received BSC Foundation academic and choir scholarships, served as a student ambassador and was active in numerous campus activities.
Diamond Awards for cumulative gifts of $100,000 to $249,000 were given to Energy Generation Conference and Otto Bremer Foundation.
Receiving Ruby Awards for cumulative gifts of $50,000 to $99,999 were Otter Tail Power Company, Aldeen Welsh Taylor, and an anonymous donor.
Sapphire Awards for cumulative gifts of $25,000 to $49,999 were given to Bobcat, Edna Moses, Steve and Debbie Van Berkom, Ralph Werner, and an anonymous donor.
The Honor of Gold Award for cumulative gifts of $15,000 to $24,999 went to Bismarck/Mandan Home Builders Association, Coventry Health Care, Dakota Ready Mix, Ray and Gertha Hoffman, Kranzler Kingsley Communications Ltd., and Northern Improvement Co.
Receiving Honor of Silver Awards for cumulative gifts of $7,500 to $14,999 were Bob Eckert Painting, Image Printing Inc., Michelle Lindblom and Douglas Eggert, Power Process Equipment Inc., Seven Seas Inn and Conference Center, and Thyssen Krupp Safway Inc.
Honor of Bronze Awards for cumulative gifts of $5,000 to $7,499 were presented to Clear Channel Radio, Cumulus Broadcasting, Expressway Inn, Gateway Pharmacy, N.D. Society of Professional Engineers, Schmidt Insurance/SIA Marketing, Dr. Larry and Alison Skogen, Chad and Stacy Wachter, and Waterford on West Century.
Music for the evening was provided by Dr. John Darling, assistant professor of music, Adam Halverson, Doug Klein and Gregory Frank.
Dinner was prepared and served by BSC's Food Services staff and Hospitality Management Program faculty and students.
