Field Kiln · Courses
From cooking at the kiln to the day-to-day running of a restaurant.
Learn kiln-baked bread, Napoli pizza and wood-fired cooking, along with menu planning, prep and service. Drawn from Field Kiln Cafe's own restaurant practice, these courses suit operators planning a kiln-based venture or adding food service to an existing restaurant, courtyard venue, guesthouse or cultural tourism site.
Choose the learning format that suits you
| In-Person Courses | Focus | Tuition |
|---|---|---|
| 12-Day Comprehensive Course | Bread, pizza and wood-fired dishes; practice with both kiln types and restaurant operations insights | CNY 15,000 |
| 7-Day Bread Course | Kiln-baked bread: learning and hands-on practice | CNY 10,000 |
| 5-Day Pizza & Wood-Fired Cooking Course | Pizza and wood-fired dishes: learning and hands-on practice | CNY 7,800 |
Two in-person sessions run each month at our Chengdu restaurant. If you cannot attend in person for now, online courses let you learn and review at your own pace.
Why bring bread, pizza and wood-fired dishes together?
At Field Kiln Cafe, the kiln serves more than one kind of food. Bread suits everyday purchases, takeaway and light meals; pizza is made for sharing; wood-fired dishes round out the options for a full meal. Each meets a different customer need, giving the kiln more uses within one restaurant.
Our focus is on how dishes work together, not simply on extending the menu: how ingredients are prepared, how production fits together, and whether the kitchen and team can manage the workload. Variety becomes useful when these connections work.
Give people another reason to stay for a meal.
A courtyard may offer a view, a guesthouse a place to stay, and a cultural tourism site reasons to linger, yet their dining options may be limited. A mix of bread, pizza and wood-fired dishes offers takeaway, sharing and full-meal options, creating opportunities to explore additional food revenue and higher spend per guest.
Different venues need different combinations. Some may start with light meals, others with pizza, while some are ready for full dining. There is no need to copy Field Kiln Cafe's entire menu from the outset. New dishes must be assessed for prep waste, service capacity and staff workload—not just selling price.
Good taste is the starting point. Being practical to sell every day matters just as much.
A dish that tastes good fresh from the kiln is not necessarily a lasting fit for the menu. Sourcing, storage, advance prep, fluctuating demand and peak-time service all affect whether it can become a reliable offering.
The courses draw on the dishes we have made, sold and refined in our own restaurant. Alongside preparation techniques, we share the choices and trade-offs involved in running the business, connecting classroom practice with the questions that arise in a working restaurant.
Why learn at Field Kiln Cafe?
Students do the work; the instructor gives feedback on the spot.After a demonstration, students practise, uncovering problems and making adjustments as they work.
Classes take place in our operating restaurant.As you learn to make the food, you can also observe the restaurant's everyday operations.
The same standards for teaching and restaurant service.We use mid- to high-end ingredients, maintaining the same ingredient and practice standards in class.
Experience built through ongoing restaurant work.The restaurant continues to serve, develop dishes and refine them. Day-to-day challenges and teaching feedback contribute to the course content. Updates and services are provided as described for your chosen course.
Let’s talk
Tell us about your project, then we can discuss how you might learn.
Share your city, existing venue and the foods you want to learn. We can then check the course options, current syllabus and arrangements with you.
Course enquiries
Chen Shifu (玩火的陈师傅)
- 13674255679
Copy this number and search for it in WeChat to ask about courses.