The students and staff, led by commercial Manager John Farmer, currently grow around 20 different varieties of seasonal microveg (such as beetroot, radishes and carrots), leaves (such as chard and kale) and edible flowers.
Rogan's restaurant has its own farm in Cartmel but needed space further south, he said.
"When we heard about Pershore College and its heritage, it seemed ideal. It's a traditional growing area and has amazing soil so it suited us well. As chefs, we're always searching for more ingredients, more quality, so we want to inspire new growers as much as possible."
Rogan's executive chef Dan Cox added: "With our growers we demand preciseness, and are always searching for new ideas and produce which is why we started the partnership with Pershore College. As chefs we need great produce but it's very hard to find.
"We came down, saw the site and were amazed by the facilities at the college. We kept the growing small scale to start off with but we're now looking to expand. It's a fantastic relationship."