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Overview

Launch your career in the vibrant world of catering and hospitality by training in a professional kitchen and bakery, guided by experienced chefs and front of house specialists. Our courses offer hands-on, practical learning that prepares you for the real demands of the industry. You’ll gain invaluable experience by cooking and serving members of the public in our on-site restaurant, Eden, a fully operational venue that mirrors the pace and standards of a commercial environment.

In addition, you will have the opportunity to take part in prestigious work placements with leading employers, helping you build confidence and industry contacts. You'll also have the chance to showcase your talent by competing in regional and national culinary competitions, giving you the edge as you begin your exciting journey in catering and hospitality.

Eden bird orange green NEW 01 Student chef preparing food. Student chef preparing food on a grill plate. Student making cocktails in a kitchen.

Explore our Catering & Hospitality Courses

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Your Future in Catering & Hospitality

Eden, The Original Kitchen

Eden is a flagship for the fine dining and foodie culture, and is based within the Rochford Campus at Boston College. Celebrating the fantastic food that is produced in the area, whilst providing excellent training opportunities for aspiring chefs and restaurant managers.

All dishes are freshly prepared and served by our Catering and Hospitality students under the supervision of the College’s industry-trained Catering Lecturers.

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Interior of Eden Restaurant showing set tables.

Hear what our students think...

“I’m learning new skills every day, which helps build my confidence. With the Lime Restaurant being open to the public and the facilities being industry standard I know what to expect when I go into employment. The lecturers treat you like this is your job. I attend college four days a week, where I have practical sessions every day and around two hours of theory based work each week.

As well as spending time in the kitchens, we also get the opportunity to go on some amazing trips such as Billingsgate Fish Market, where I was able to develop my knowledge and skills in the best way to fillet a fish.”

Jasmine | Catering & Hospitality

“I have always wanted to study Catering ever since studying Food Technology in Year 7. My sister came to Boston College and told me all about the course. I then attended an Open Event and saw that the Catering facilities were a lot better than other colleges that I had looked around.

You learn so much at College. The course gives you the freedom to experiment and prepares you for industry. We learn in professional kitchens and bakeries, with the latest equipment. As we are preparing food for the Lime Restaurant, it’s great to receive real-life feedback from customers.

The course lecturers are ‘spot on’ – they are helpful, supportive and are honest with you regarding feedback which really prepares you. I currently attend College three days a week, taking part in practical lessons every day. I’m also starting a job trial shortly at the two Michelin Star Restaurant Le Manoir Aux Quat’saisons.”

Luke | Catering and Hospitality

Start Planning Your Future Today with Career Coach

If you need career inspiration, the College’s  Career Coach platform is designed to help you discover careers related to the courses you’re interested in – enabling you to map out your educational journey! 

£21,582 Entry Level Salary

£26,436 Average Salary

£38,716 Potential Salary

Daily Tasks

  • Processes tobacco leaves by hand or machine to make cigarettes, cigars, pipe and other tobacco products.
  • Mixes, pulps, grinds, blends and separates foodstuffs and liquids with churning, pressing, sieving, grinding and filtering equipment.
  • Operates equipment to cool, heat, dry, roast, blanch, pasteurise, smoke, sterilise, freeze, evaporate and concentrate foodstuffs and liquids used in food processing.
  • Attends equipment to make jam, toffee, cheese, processed cheese, margarine, syrup, ice, pasta, ice-cream, sausages, chocolate, maize starch, edible fats and dextrin.
  • Operates machinery to crush, mix, malt, cook and ferment grains and fruits to produce beer, wines, malt liquors, vinegar, yeast and related products.
  • Sets, operates and attends machinery and ovens to mix, bake and otherwise prepare bread and flour confectionery products.

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