I can't see a downside to Foundation Degrees, and so I think I must be missing something?
You do the course for 2 years, if you then want to top up to a BSc, you do the final year of the degree and you've got two qualifications, a FdSc and a BSc, possibly with slightly different specialisms? For example, you can do a FdSc in Bakery and Patisserie Technology followed by a year top up of Food Science and Innovation, which gives you a full BSc as that as well?
I can't see the catch but I'm sure there must be one! Surely a broader experience is better?
Help me see what I'm missing!