Declining by Degrees: Higher Education at Risk

MEET THE EXPERTS
Kay M. McClenney
KAY M.
MCCLENNEY
Frank Deford
FRANK
DEFORD
George Kuh
GEORGE
KUH
Lara K. Couturier
LARA K.
COUTURIER
Lee Shulman
LEE
SHULMAN
Patrick M. Callan
PATRICK M.
CALLAN
Richard H. Hersh
RICHARD H.
HERSH
LEE SHULMAN
President, Carnegie Foundation for the Advancement of Teaching

"With regard to the quality of research, we tend to evaluate faculty the way the Michelin guide evaluates restaurants. We ask, 'How high is the quality of this cuisine relative to the genre of food? How excellent is it?' With regard to teaching, the evaluation is done more in the style of the Board of Health. The question is, 'Is it safe to eat here?'"
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