The role of the Financial Aid Office at Brewton-Parker College is to make a quality Christian education affordable to each and every student who applies. This website provides information on how to apply for financial aid, deadlines, and types of aid available.
STEPS TO COMPLETING THE FINANCIAL AID PROCESS
1. Complete your 2015-2016 FAFSA by going to http://fafsa.gov be sure to include Brewton Parker Colleges school code on your FAFSA. It is 001557.
2. Complete a financial aid interview by creating an account and logging in to our virtual financial aid office (VFAO). You can log in to our virtual financial aid office here
3. Respond to any requests for additional information that is sent from our VFAO
4. Once you complete steps 1-3 you should receive an email from our VFAO asking you to log back in to the VFAO and review your award letter.
5. If your financial aid package includes Federal Student Loans please be sure to complete Master Promissory Note by going to http://studentloans.gov
Students who will be taking classes during the summer, should log in to their VFAO account and submit a Request for Additional Funds form. On that form, they should state that they will be attending during the summer semester and how many hours they are registered for.
May 15th -- Financial aid priority filing deadline!
Students whose files are completed by this date will receive priority consideration for financial aid according to the institutional packaging policy.
Don't forget to renew your FAFSA!
Brewton-Parker College Federal School Code is 001557
The Financial Aid Office at Brewton-Parker College communicates with its students primarily via a student’s BPC email account and will continue this practice until further notice.
What does this mean to you?
This means that the Financial Aid Office will contact you through your BPC email account of changes in your awards, verification requests, updates, etc. As always, we are available to you via telephone, fax, postal mail, and of course, you are more than welcome to visit our office.