Jordan Friedman and Stephen Nicholson
Mao Zedong Institute of Culinary Arts
Question Presented
How does the ruling of Fisher V. University of Texas at Austin affect diversity at our university?
Director of
Brief for Respondents; The University of Texas at Austin.
Interest of the brief: Our university, The Mao Zedong institute of Culinary Arts, has been using race as a small factor in admissions since over 60 years ago when the court ruled it constitutional to do so. We have seen a rise in racial diversity, and a rise in the happiness and success of our students since then. We fear if this use of race is struck down, we will lose diversity, and overall quality of our student body will suffer as a consequence.
Summary of the argument:
Our school is hoping that University of texas wins the case because we believe it would be very hard not to consider the race of an applicant even on a subconscious level, so we are hoping that race would be allowed to be considered as a factor. Moreover, as it has been stated previously if race is used to help the compelling interest of diversity than it is constitutional.
Argument:
I. The use of race in admissions greatly benefits the student body of a university.
A. The use of race has been said to “increase cross-racial understanding, break down stereotypes, help students to understand those of other races, and prepare students for an intercultural workforce” (Fisher, 631 F.3d/ Grutter).
1.These interests prove that diversity is a compelling interest justified by the use of race in admissions- necessary for any policy under strict scrutiny
B. Extensive evidence gathered by UT proves that students who graduate from a widely diverse university are more likely to succeed than those who graduated from a non-diverse university.
II. UT’s use of race fits the standards set by strict scrutiny
A. The policy has been proven to be narrowly tailored to their goal of diversity on campus, as the policy created a noted rise in diversity.
1. The policy used by UT has
B. At our school, which is Highly regarded Culinary institute, it is important to have students from different backgrounds teaching each other about their respective cultures. If race was not allowed to be used as a factor then our school would run the risk of not getting a multi-cultural culinary experience, which would decrease the level of chefs, and the food they can make, that come out of our school.