Facility Reservations


Picturesque views of the Baraboo bluffs, state-of-the-art facilities and the beautiful UW-Baraboo/Sauk County campus offer a perfect setting for your meeting or event! Whether planning a meeting for four people or an event for 150, UW-BSC offers professional spaces and the latest technology to assure your event is a successful one.

Rental Information

UW-BSC strives to be an accessible resource available to non-campus community groups. When rooms are not in use for classes or campus-sponsored activities, they are available for community use. Use of the facilities requires a fee in many cases. Audio-visual equipment, food service, and maintenance services are also available for an additional cost.

Wisconsin Administrative Code, Chapters UWS-18 and UWS-21 regulate the use of university facilities, therefore:

  • The requesting organization must declare that it does not discriminate on the basis of sex, race, religion, age or national origin.
  • The activity must be open to the public.
  • The activity must be in keeping with the overall educational and public service objectives of the university.
  • Religious services may not be conducted on a regular or continuous basis anywhere on campus.
  • Selling, peddling and solicitation for sale of goods by persons not associated with the university are prohibited.
  • Serving of alcoholic beverages is prohibited unless approved

To request rental and schedule use of campus facilities:

  1. Please review Campus Rental Guidelines which includes the Rate and Fee Schedule
  2. Complete the online reservation request at least 5 business days prior to the event start to ensure space and staffing.
  3. Administrative Services will review the request, verify the availability of the room/area and contact you by email to confirm or decline the reservation based on space and staffing availability.

For more information about Facilities Reservations, please contact Christine Clark.

Food Service

UW-BSC Food Service caters all on-campus functions. Options include an array of morning refreshments, lunch and dinner menus, and desserts/munchies. Arrangements should be made directly with Susan Anderson, Food Service Manager.