This flexible programme exposes students to core science subjects and equips them with the knowledge and skills necessary to pursue undergraduate degrees in the fields of Engineering Science or Health Science.

"Learning by doing" is the philosophy embedded in this programme. Students are regularly challenged to put their knowledge to the test by completing actual projects. They learn in a dynamic environment where the teaching and learning process promotes two-way interaction and sharing of knowledge and resources with one another. Learning also takes place beyond the classroom walls through field trips, interactions with working professionals, participation in competitions, and many more.

At the end of the programme, students will be ready to take on a science-based degree and gain a host of valuable transferable skills.

Entry Requirements:

Entry Level	Entry Requirements
SPM / O Levels	Minimum 5 credits including Mathematics, English and 2 (two) Science subjects
Other Qualifications	Students with other equivalent qualifications will be considered on a case-by-case basis

NOTE:
Students who wish to pursue the following degrees are required to meet the entry requirements below:

Medicine
Pass SPM / O Levels with 5Bs each in Biology, Chemistry, Physics, Mathematics or Additional Mathematics and another subject. Malaysian students are required to attain credit in Bahasa Malaysia and English.

Pharmacy
Pass SPM / O Levels with minimum 5 credits including B4 in Mathematics, Additional Mathematics, Physics, Chemistry and Biology / any technical subject.

Food Science and Nutrition / Biomedical Science
Pass SPM / O Levels with 5 credits, 3 of which must be from either Chemistry, Biology, Physics, Mathematics or English.

Intakes:
January & July 

Duration:
1 year 

Further Studies:
Upon successful completion of the Foundation in Science, students can choose to pursue their Engineering or Health Science degree at Taylor's School of Engineering, School of Medicine, School of Pharmacy, School of Biosciences or School of Hospitality, Tourism and Culinary Arts.