Johnson & Whales, a coastal cooking school in Providence is one of few institutes to offer up real course credits for advanced studies in making alcoholic beverages.
The complete state-of-the-art beverage lab opened in 2010 at the Cuisinart Center for Culinary Excellence and boasts professional brewing stations, sinks, and a full service microbrewery.
Cooking schools usually make available course offerings that focus on wine studies or cocktails, but Johnson & Wales is unique with its full laboratory and specialty studies.
Students get regular credits for their time spent learning a foundational understanding of mixing cocktails and brewing, including the importance speed, accuracy, and even of properly made ice cubes and the size of the cubes.
The school’s culinary classes focus on the full spectrum of culinary arts, but it doesn’t allow all students access to alcohol consumption. While state permits allow culinary schools to provide real liquor for the purpose of tasting (and then spitting) to students who are eighteen years of age or older, school officials say that using real beverages would be far too expensive.
The bottles accessible to most students are filled with colored water that is sometimes mixed with sugar to get the correct consistency of the liquor. The real liquor bottles are kept locked up for seniors and faculty member classroom use.