Literaturnachweis - Detailanzeige
Autor/in | Neave, Guy |
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Titel | The Supermarketed University: Reform, Vision and Ambiguity in British Higher Education |
Quelle | In: Perspectives: policy and practice in higher education, 9 (2005) 1, S.17-22 (6 Seiten)Infoseite zur Zeitschrift
PDF als Volltext |
Sprache | englisch |
Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
ISSN | 1360-3108 |
Schlagwörter | Foreign Countries; Educational Change; Educational Policy; Higher Education; Resource Allocation; Educational Finance; United Kingdom |
Abstract | The British White Paper "Education and Skills: the Future of Higher Education" (2003) proposes overhauling the way the UK funds its higher education systems. (From a formal and legal point of view, following the creation of separate Parliaments for Wales and Scotland in 1996 with responsibility amongst other areas for higher education, the UK now consists of four systems corresponding to England, Scotland, Wales and Northern Ireland. Significantly, each has its own Higher Education Funding Agency. Stratification now serves as an explicit instrument of public policy rather than reflecting an implicit social perception. It is instrumental, purposive and operational. The burden of "The Future of Higher Education" is systematically to tie stratification into the public allocation of resources, to the official conferment of esteem and to the setting of institutional purpose. Stratification has become then purposive rather than descriptive. It divides English higher education along a number of lines: the nature of the knowledge available (research as opposed to scholarship); the functional bias in the individual establishment (teaching as opposed to research); and the differentiated length of courses available. (ERIC). |
Anmerkungen | Customer Services for Taylor & Francis Group Journals, 325 Chestnut Street, Suite 800, Philadelphia, PA 19106. Tel: 800-354-1420 (Toll Free); Fax: 215-625-8914. |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
Update | 2017/4/10 |