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<i>Nature</i> Reviews Pakistan's Higher Education Reform Experiment

Posted on September 3, 2009
Filed Under >Adil Najam, Education, Science and Technology
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Adil Najam

""The latest issue of Nature (Volume 461 Number 7260, September 3, 2009) carries an article as well as an editorial on Pakistan’s Higher Education Reform experiment and on the Higher Education Commission (HEC). Since I am myself one of the co-authors I should not add too much more commentary to what we have already written in our Nature article. But some minimal contextual information may be worthwhile.

The topic of higher education reform, of course, has been a subject of intense debate in Pakistan and has been closely followed internationally because of the sweeping scale of the reform experiment in Pakistan. For this article the authors - Dr. Athar Osama (a scholar of science policy in developing countries and a Visiting Fellow at the Boston University Pardee Center for the Study of the Longer-Range Future, and someone who has written occasionally for ATP), Prof. Adil Najam (myself, the Director of the Boston University Pardee Center for the Study of the Longer-Range Future), Dr. Shamsh Kassim-Lakha (former President of the Aga Khan University and former Minister of Education, Science and Technology), Prof. Syed Zulfiqar Gilani (former Vice Chancellor, University of Peshawar) and Dr. Christopher King (editor of ScienceWatch) – reviewed the activities and impacts of the reform experiment to date.



We essentially come to the conclusion that the results have been mixed legacy and:

Although it is too early to judge the outcome of the experiment, it is already clear that some initiatives were more successful than others. Highs include more research papers, more PhDs and greater visibility for Pakistani research. The lows include an absence of external peer evaluation and of rigorous impact metrics. At times the speed and scale of reform outpaced the ability of Pakistan’s universities to adapt. And the top-down nature of the revamp also led to distress among faculty members. An important lesson for would-be reformers is that greater participation and openness may increase credibility and sustain support for reforms.

The paper outlines the problems that were originally identified by the Higher Education Task Force as the reasons why reform was needed:

Higher education in Pakistan has been a story of neglect for much of the country’s 62 years. Outside a few pockets of excellence, many of the institutions have been marked by mediocrity and a lack of motivation. Rather than contributing to the creation of new knowledge, they have been institutions of rote learning and feeder schools for foreign universities… Chronic underfunding of higher education was just one of the challenges… Other concerns were a lack of political will for meaningful reform, a lack of appreciation for the role education can play in development, ineffective governance systems, political interference in university administration, weak institutional leadership and, at the university level, a lack of performance culture and accountability.

Some more excerpts from our paper on how the reform has fared and what may be needed (full article may be read here, or in hard copy Nature (Volume 461 Number 7260, pp 38-39, September 3, 2009):

Human resources took the lion’s share of investment, and often received the strongest criticisms… For example, a foreign PhD fellowship programme has sponsored more than 2,000 scholars to study abroad. To date, the host countries seem to be happy with the quality of these students, although the programme’s impact will depend on Pakistan’s ability to attract back and reabsorb the scholars. By contrast, the domestic PhD fellowship programme has had a bumpier start. Here the goal was to create 5,000 new PhDs at local universities over 5 years – from a baseline of a few hundred PhDs in previous years. In this instance, the HEC’s critics argue that undue emphasis has been placed on quantity rather than quality. Two factors are at the root of the criticism – strong financial incentives for faculty members for each student that they advise, and low entry criteria for students…

Arguably, in this and in a few other cases, the HEC adopted a much more aggressive approach to reform than it – or Pakistan’s university system – could manage. In some instances, the HEC has been slow to realize the unintended consequences of its programmes. Excessive centralization of the reform effort – which the HEC justified as necessary to keep up momentum – also undermined university leadership and academic freedom…

The HEC seems to have changed the culture of Pakistani academia considerably over the past 5 years. The HEC claims to have caused a 400% increase in the number of papers published in international journals by Pakistani universities. It also takes credit for the appearance of three Pakistani universities among a popular top-600 chart of world universities, the ranking of Pakistan as a ‘rising star’ in five fields of science and engineering and external endorsements by evaluation teams from the British Council, the World Bank and USAID…

The strongest criticism of the reforms is that by vesting most powers within one body, the HEC became the initiator, implementer and evaluator, making accountability problematic or impossible. This created opposition from those who might have agreed with the reforms but were opposed to the implementation. Greater transparency and accountability would have diverted some of this criticism. More consultation and external oversight would have reduced the momentum for reform, but, in some cases, that may have been a good thing. In our view, reform should be evenly paced – even slowed down – to avoid any real or perceived compromise on quality…

The HEC has, over the past few years, made considerable progress. Its success, however, must not be measured by the number of grants made or PhDs awarded. Rather it should be judged on whether it is creating a culture of research – one driven not by financial incentives, but by a genuine desire to create new knowledge and to enable the broader society to reap the benefits. While that remains to be seen, Pakistan’s experience has useful lessons for other countries.

The editors of Nature consider the topic important enough to write an editorial around our article. They essentially highlight and reaffirm our recommendations, but are somewhat more accommodating than we were in our "qualified" assessment. Importantly, the Nature editors take from our paper the following conclusion:

Higher Education Commission, has operated with minimal oversight by academics, parliamentarians or anyone else. There has been some waste, although no one has yet accused the commission of egregious abuses of power. But it has exhibited blind spots that an outside influence might have corrected – notably a total lack of investment in the social sciences and policy research, disciplines that encourage the asking of questions that autocratic regimes frequently dislike answering.

This must change. Pakistan is no longer a dictatorship. The elected government, under President Asif Ali Zardari, has expressed cautious support for continuing Musharraf’s education reforms. It therefore has an opportunity to build on their successes and correct their shortcomings – starting with an independent review of the commission’s performance.

Turtle Soup; Jake Sutula’s Black Bean and Rice Salad; Emeril Lagasse’s Duo BBQ Ribs; Emeril’s Essence Creole Seasoning; John Witherspoon’s Baked Indian Pudding; Thomas Jefferson’s Ice Cream; Chocolate Ice Cream.

Duluth News-Tribune (Duluth, MN) June 22, 2001 Byline: Arlene Coco Here’s a historical recipe for Turtle Soup, taken from the 1939 cookbook of the Baton Rouge Junior League. You may substitute veal stew meat for the turtle.

TURTLE SOUP Select a turtle of desired size. Clean it well and cut into small pieces. If when bought, some of the inside is added to the meat, scrape well and cut small also. Fry a large onion in hot lard, when done add a spoonful of flour and let the whole brown nicely; put in the meat and let it fry awhile. Add tomatoes, the quantity of bouillon needed, and a glass of each white and Madeira wine. Season to taste with pepper, a few cloves and bouquet consisting of a couple of bay leaves, thyme and parsley. Lastly add 2 spoonfuls of Worcestershire sauce. Serve with toast bread. go to website chocolate ice cream recipe

Note: The following recipe serves 150.

JAKE SUTULA’S BLACK BEAN AND RICE SALAD 6 pounds uncooked black beans 1 bunch celery, finely chopped 12 to 15 carrots, finely chopped 2 large onions, finely chopped 1/3 cup ground cumin 3 bay leaves 2 ham hocks or other flavorful bones, optional 2 tablespoons dried thyme 2 tablespoons ground black pepper Uncooked rice Water In an 8-gallon soup kettle, saute onions, celery, carrots and ham hocks until onions are translucent but not browned. Add black beans and continue to saute for another couple of minutes. Fill kettle halfway with water. Add cumin, thyme, pepper and bay leaves. Cook this mixture with a very gentle boil, stirring occasionally, until the beans are just soft enough to eat, but not falling apart.

Add half the amount of rice compared with the mixture in pot. (If you have 4 quarts of mixture in the kettle, add 2 quarts of uncooked rice.) Remove the kettle from the heat and let stand until rice is tender. Remove bay leaves and ham hocks. Season to taste with salt and pepper. If you want a little more zip, chop up your favorite peppers and add to the mixture when you first start to saute. Serves 150.

_ From Duluth chef Jake Sutula.

EMERIL LAGASSE’S DUO BBQ RIBS 2 full racks of pork spare ribs (3 pounds or less each rack) } cup Essence (recipe follows), more if needed 3 tablespoons granulated sugar 2 slabs baby back ribs 2 cups white vinegar 2 tablespoons Tabasco sauce 3 tablespoons brown sugar Dash of Worcestershire sauce Salt and fresh black pepper Prepare the charcoals according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.

Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.

Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice. from www.foodtv.com EMERIL’S ESSENCE CREOLE SEASONING (also referred to as Bayou Blast) 2{ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly.

Makes 2/3 cup.

JOHN WITHERSPOON’S BAKED INDIAN PUDDING 4 cups milk { cup granulated sugar { cup cornmeal 3 eggs, slightly beaten { teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon salt 1 cup molasses 1 teaspoon grated orange peel Vanilla ice cream Heat oven to 325 degrees. In a saucepan over low heat, scald milk and sugar. Gradually stir in the cornmeal. Cook and stir constantly until smooth and slightly thickened. Remove from heat. Stir in eggs, cinnamon, ginger, molasses and orange peel. Mix thoroughly. Pour into greased 2-quart casserole. Bake 1-{ hours. Serve with vanilla ice cream. Makes 6 servings. 3– From Elizabeth Leustek of Ely, descendant of John Witherspoon, signer of the Declaration of Independence.

Another delicacy that made Fourth of July headlines _ in Charleston, S.C., in 1798 _ was “Iced Cream, of the best quality.” Ice cream purveyors set up stalls near theaters, museums _ anywhere crowds were heavy. Celebrating Charlestonians were advised to come early. Because of the heat, these cold-confection vendors did a lively business.

Although Gen. George Washington seems to have had the first ice cream freezer on record in the United States _ he noted that in May 1784 he spent `1.13.4 By a cream machine for Ice` _ Martha Washington’s numerous recipes did not include one for ice cream. Thomas Jefferson, however, made his as follows:

THOMAS JEFFERSON’S ICE CREAM 2 bottles of good cream 6 yolks of eggs 9 lb of sugar Mix the yolks and sugar. Put the cream in a fire in a casserole, first putting in a stick of vanilla. When near boiling, take it off and pour it gently into the mixture of eggs and sugar. Stir it well.

Put it on the fire again, stirring it thoroughly with a spoon to prevent it sticking to the casserole. When near boiling, take it off and strain it through a towel.

Put in the sorbetiere (ice pail). Then set it in ice an hour before it is to be served. Put into the ice a handful of salt. Put ice all around the sorbetiere, i.e. a layer of ice, a layer of salt for 3 layers. Put salt on the coverlid of the sorbetiere and cover the whole with ice. Leave it still half a quarter of an hour.

Then turn the S. in the ice 10 min.

Open it to loosen with a spatula the ice from the inner sides of the S. Open it from time to time to detach the ice from the sides.

When well taken (prise), stir it well with the spatula. Put it in moulds, jostling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it.

To withdraw it, immerse the mould in warm water, tossing it well until it will come out and turn it onto a plate.

From “Thomas Jefferson’s Cookbook” by Marie Kimball (University of Virginia Press).

Here’s a modern ice cream recipe, from Penzeys Spices’ summer catalog (call 800-741-7787 to receive a copy).

CHOCOLATE ICE CREAM 2 cups heavy cream 1 cup whole milk } cup granulated sugar 2 tablespoons cocoa [ teaspoon salt Pour cream into heavy bottomed saucepan and bring to scalding temperature using medium heat. Scalding is the temperature right before boiling- there will be tiny bubbles along the outside of the liquid. In a separate bowl, combine the sugar, natural cocoa, and salt. stir dry ingredients vigorously to combine and break up any small clumps of cocoa. Add the dry ingredients to the scalded liquid and stir with a whisk to dissolve. Move the saucepan to the refrigerator to cool for about 2 hours. here chocolate ice cream recipe

Pour chilled cream mixture into frozen ice cream maker and let it run for 30-45 minutes or until the mixture becomes firm. Transfer to freezer for at least 2 hours to finish the freezing process. Serve in chilled ice cream dishes. Yield 4 cups. Cooking time 10 minutes plus 45 minutes for mixing. Freezing time: 2 hours.

_From Penzeys Spices' summer catalog (800-741-7787) The magazine Gastronomica, a new journal of food and culture, recently told a story about the history of the Caesar salad, which was born on the Fourth of July, 1929: Caesar Cardini, chef at Caesar's Place in Tijuana, Mexico, ran out of food that way, rolled out the gueridons and prepared this bit of greenery to feed his Hollywood-based habitus. This recipe hails from "Williams Sonoma's Simple American Cooking" by Chuck Williams.

CAESAR SALAD 1 or 2 heads of romaine lettuce, depending on size, preferably with small leaves 3 or 4 slices French or Italian bread, each ] inch thick 3 tablespoons extra virgin olive oil, plus { cup 2 cloves garlic Salt 6-8 good-quality anchovy fillets in olive oil, drained 1-{ teaspoons dry mustard 2 tablespoons fresh lemon juice 1-{ tablespoons plain yogurt { cup freshly grated Parmesan cheese Freshly ground pepper Break off the leaves from the lettuce stalk, discarding the bruised ones and reserving large outer leaves for another use. Separate the smaller inner leaves and wash and dry well. Break into halves or thirds. Place in salad bowl, cover with a damp kitchen towel and refrigerate for 20-30 minutes to crisp.

Remove the crusts from the bread slices and cut bread into cubes; you should have about 2 cups.

In a large frying pan over low heat, warm 3 tablespoons olive oil. Using the flat side of a chopping knife, smash 1 garlic clove and add to the oil. Saute for 1-2 minutes. Add the bread cubes and fry, stirring and tossing, until crisp and golden on all sides, 4-5 minutes. Discard the garlic. Sprinkle the bread cubes with a little salt. Using a slotted spoon, transfer to paper towels to drain. Set aside to cool.

Chop the remaining garlic clove and combine with { cup olive oil in a blender; puree until smooth. In a small bowl, mash anchovies with a fork until they form a paste. Add to the oil and garlic in the blender along with the mustard, lemon juice and yogurt. Blend at a high speed until smooth.

Add 2 tablespoons Parmesan cheese and blend again. Season with a little salt, remembering that anchovies are salty, and a little pepper.

Add three-fourths of the dressing to the lettuce and toss to coat well. Add one half of the remaining cheese and toss again. Taste and add dressing or seasonings to taste. Sprinkle with the toasted croutons and remaining cheese. Serve immediately. Serves 4.

X X X Distributed by Knight Ridder/Tribune Information Services.

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31 comments posted

Comment Pages: [4] 3 2 1 » Show All

  1. Aliya says:
    September 13th, 2009 10:01 pm

    Adil Najam, you never fail to impress with the range of achievements and things you do. How can you find the time to do all of these things and so well!

  2. Watan Aziz says:
    September 10th, 2009 6:30 pm

    Well, finally, the copy arrived.

    I wanted to see the article to see what else jumps out. But I still remain with my initial impression that the editorial board of Nature is very astute to hit it on the head with … a total lack of investment in the social sciences and policy research, disciplines that encourage the asking of questions that autocratic regimes frequently dislike answering.

    There is one accomplishment of HEC that will reap dividends many times over and was perhaps one for which the cost was the least. It is the digital library and access to knowledge far and wide. Every student in Pakistan should get access to this library. Nay, every person in Pakistan. Broadband access to the library. Free! Wifi access points can do this and more, block by block, basti by basti.

    Let the freedom of ideas ring through the freedom of information.

    Perhaps a follow up article or if the authors can share their observations and research on the above two issues as the space is limited in these publications and one can only hit few points.

    Finally, ‘let the perfect be the enemy of the good’. HEC is not perfect. It is not managed by perfect people. Mistakes will be made. But mistakes in the name of education are good mistakes.

    An educated Pakistani, at any level, is a better Pakistani.

    Here I must mention, Pakistanis need to spend more time on doing original research on matters of faith. The educated need to take back the matters of ilm from the ignorant mullahs. I am afraid that the sexy disciplines of sciences are getting too much prominence.

    Pakistanis have paid a very heavy price for not questioning often.

    This is a weakness of Pakistan and other total control regimes. It is not the education but the nature of the culture that forces the answers. And then there is the culture of the personal faith of the experts. That too creates a tunnel vision. Not seeking answers from outside. This too needs to change.

    I am still in awe of the scope of ‘The Reconstruction of Religious Thought in Islam’ by the great Allama. If you read the thought and the logic of the thought and the breath of the references! I hold opinion that even today, no other author has put such diversity of thought in one coherent form. This kind of reach should be the necessary part of standard college education.

    Yet, those Pakistanis who have questioned often, they too have paid a very heavy price on ‘kyoun boltal hai?’ Pakistanis should come to the aid of those who question. Even if they do not agree with him or her. The right to ask question is more important than the question itself.

    (And then there is my lovely and sage wife, who keeps reminding me (and she patiently understands why I do not listen to her) that I waste my time over these things.)

    And too often, things get centered around individuals and not ideas. I am shocked to see posts that say Adil and Pervez are the only two people who can talk about Pakistani education. Dismayed. Not about their abilities, but that people think in these platitudes. Worse, if this is really true. Or even the partisan statements about Dr. Atta-ur-Rahman. The culture of personality. This should be rejected.

    No need to have ‘wawa clubs’. No need to have kool aid sippers show up to bash the other guy and squash any discussion. Then there is rampant censorship of all forms. Ahem.

    Someone mentioned roots. Yes, Pakistanis need to work on roots. Far and deep.

    But above all, critical thinking. Ask questions. Demand answers.

    A discussion of bad ideas is better than no discussion.

  3. Kamran Arif says:
    September 9th, 2009 8:02 pm

    Good to see us thinking about serious issues like higher education and debating ideas rather than fretting over Meera’s weddings or not!

  4. Javed Ali Qasmi says:
    September 7th, 2009 3:51 pm

    So, finally got to read the paper at my library. Congratulations. It is very good.

    I think the biggest problem was that the whole effort was too centered around one person, Atta ur Rahman and that is why it is withering away after him. For reform to work it has to have deeper roots.

  5. Daktar says:
    September 6th, 2009 12:43 pm

    @ Nadeem Ahsan, there is little point in discussing with someone who just refuses to read what he is commenting on.

    They are NOT saying that its ‘neither here nor there’. They are saying, ‘some of it is good and some is not.’

    The problem is when you insist that either everything is good or everything is bad – black and white.

    A chemist studying water chemistry does not have to say that it is all hydrogen or all oxgyen. A good chemist says, well its this much hydrogen and this much oxygen. Similarly, a good policy analyst says, this part of policy worked good this part did not. Then you have something to build better future policy with.

  6. Nadeem Ahsan says:
    September 6th, 2009 11:30 am

    Daktar,

    If the article cannot take a stand or come to a reasonable conclusion about the success/failure of the program, what was its purpose? Why would other countries be interested in knowing more about Pakistan’s education system if it was not a success?

    By all accounts and from all of the writings of Dr. Hoodbhoy who has studied this program more closely than most others, it is clear that other than flushing millions of dollars down the drain, filling up the pockets of self serving bureaucrats and cronies in the HEC and widespread corruption, this program was an unmitigated disaster. Let’s call a spade a spade instead of spinning this whole disaster into some kind of a ‘neither here nor there’ kind of wishy washy assesment that does no good for anyone.

  7. Ghazal says:
    September 6th, 2009 3:22 am

    A fine discussion indeed. I still believe that gov should focus more on elementary education than on the HE.

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