How do admission committees select? Do applicants know how they select? Selection Criteria and Transparency at a Dutch University.
Publication date
2019-12
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Abstract
In this study, we investigated the currently applied selective admission criteria and tools of the two-year research master’s programs of both the Graduate Schools of Life Sciences and Natural Sciences of Utrecht University (the Netherlands). In addition, we evaluated their transparency to applicants. Both admissions staff members and applicants participated. To determine admission criteria that are important for admission decisions, we ranked 51 admission criteria and, on their basis, combined into six domains: academic background, grades, cognitive ability, research background, personality and personal competencies, motivation factors. To evaluate transparency, we contrasted the perceptions of applicants with the actual importance of admission criteria, as reported by admission staff members. We found that admissions criteria related to personality and personal competencies are less important in admission decisions than criteria related to grades, academic background and motivation. The applicants find the admissions decisions transparent to a moderate degree. This study also revealed that selectors use criteria and tools both with and without predictive value for later graduate performance. Moreover, some of the currently applied admission instruments might be prone to admission biases. We advocate selectors to use admission criteria and tools that are evidence-based, resistant to admission biases, and transparent to the applicants.
Keywords
Admissions, Applicants, Graduates, Selection, Transparency, Education, Organizational Behavior and Human Resource Management
Citation
Kurysheva, A, van Rijen, HVM & Dilaver, G 2019, 'How do admission committees select? Do applicants know how they select? Selection Criteria and Transparency at a Dutch University.', Tertiary Education and Management, vol. 25, pp. 367–388. https://doi.org/10.1007/s11233-019-09050-z