Financial Aid - Home

Important Reminder:
Students are encouraged to submit their FAFSA or WASFA applications and any required documents to the financial aid office AS SOON AS POSSIBLE to avoid delays in the processing of their financial aid.

To view a list of outstanding documents needed to complete your financial aid award, please log-into your Financial Aid Portal.

The Financial Aid Office will be closed for 2015-2016 Financial Aid Award Processing on the following days:

  • May 15, 2015
  • May 22, 2015
  • May 29, 2015
  • June 5, 2015

Financial Aid Portal

To inquire about the status of your financial aid just click Financial Aid Portal to access your financial aid student portal.

  • Log in to your financial aid account and find out the current status of your financial aid award.
  • Access financial aid forms and other important information posted from the financial aid office.
  • This is a secure website, requiring your social security number for username login.
  • Your birth date (MMDDYY) is your password.

Important Dates for 2015-2016

Submit your Free Application for Federal Aid Student (FAFSA) no later than these recommended dates:

Quarter to begin attendingFAFSA completion date
Summer Quarter 2015March 1, 2015
Fall Quarter 2015March 1, 2015
Winter Quarter 2016Sept. 1, 2015
Spring Quarter 2016Jan. 1, 2016

Priority Processing Dates:
To ensure processing for the quarter you plan to begin attending, your financial aid file must be complete by the dates listed below. This includes any additional documents required such as verification worksheet and loan application. Meeting the priority funding date does not guarantee you will be eligible for aid, or that the aid you qualify for will be of the type or amount desired.

Quarter to begin attendingFile completion date
Summer Quarter 2015May 1, 2015
Fall Quarter 2015May 1, 2015
Winter Quarter 2016Oct. 1, 2015
Spring Quarter 2016Feb. 1, 2016

Summer quarter 2015 is the start of the 2015-2016 school year. The FAFSA and Direct Stafford Loan Application need to be completed on an annual basis.


All priority dates for this year have passed. However, you may still submit your FAFSA for 2014-2015.

Eligibility Requirements

To receive financial aid at Pierce College, you must:

  • Have a high school diploma or GED.
  • Enroll in an eligible degree or certificate program.
  • Be a U.S. citizen or eligible non-citizen.
  • Have a valid Social Security Number.
  • Make satisfactory academic progress in your classes.

Estimating Your Eligibility

Note: Only students confirmed to meet all basic eligibility requirements who are enrolled in eligible certificates or degree programs will be awarded aid.

Federal Pell Grants:

  • Please review your Electronic Federal Student Aid Report (ESAR) for fastest access to your anticipated Pell Grant eligibility. The ESAR is provided after your FAFSA is filed each year.
  • Divide the annual Pell Grant total from your ESAR by three to calculate your estimated award based on full-time enrollment (12+ credits) in one quarter at Pierce College.
  • Your Pell award will be reduced to 75 percent value if you are enrolled as a three-quarter- time student (9-11 credits) or 50 percent if you are half-time (6-8 credits).

Federal Stafford Loans:

  • Refer to our Grants and Loans page for information to help determine your student loan eligibility.
  • Loan application materials are available online through our financial aid homepage.

State of Washington Grants (State Need Grant):

  • Due to funding allocation considerations, you are advised to consider your Federal Pell Grant and/or your Stafford Loan to be the core of your award offers for 2013-14.
  • You will be notified of your State Need Grant or other state-funded grant eligibility at the same time you are notified by the college of your confirmed Federal Pell Grant.
School Code 005000


Please include your full name and student ID number with your email inquiry.



Fax Numbers

253-964-6427 (Fort Steilacoom)
253-864-3215 (Puyallup)

Office Hours

M-Th: 8 a.m. - 5 p.m.
Fri: 8 a.m. - 3 p.m.