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  • Receiving Aid in '08-'09

    Basic Budgeting

    Step 1

    {Tip: The FinAid Student Budget Calculator is a helpful resource}

    Calculate Your Projected Income. Begin by estimating the amount of money you will have to cover your expenses for the semester. Potential income sources may include:

    Step 2

    List Fixed Expenses. Fixed expenses are those which do not vary, such as tuition and fees. Ask yourself if you have any control over the cost of the item or service. List the item as a fixed expense only if the answer is no. The university develops standard budgets for categories of students within the school's population ( see Determining Need). You can use these sample budgets as a guide to estimate your costs, here and in Step 3.

    Step 3

    Variable expenses are subject to a certain amount of control. They can be obtained at varying costs, and in some cases you can do without them. Examples are:

    Step 4

    Add your fixed expenses to your variable expenses to obtain your "total expenses."

    Step 5

    Balancing Your Budget. Subtract your total expenses (Step 4) from your projected income (Step 1). If your estimated expenses are higher than your projected income, see below for ways to reduce your spending.

    Cutting Costs

    If your costs are out of line with your income, the solution lies in your variable expenses (Step 3). Try the following cost-cutting suggestions:

    Planning for the Semester

    When planning for the semester, you need to keep in mind:

    If money comes from home, it may be best to receive it in monthly installments. Students who have a lump sum of available cash to last throughout the semester (for instance, from a student loan), must learn to budget it over four months. On the other hand, part-time jobs provide continual income. A savings or checking account may be useful. Money from some financial aid programs is not available at the beginning of the term, and students should be prepared to pay immediate expenses from other sources. See “ Start-up Costs” .

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