Days 1–7
Wood-fired bread
Work continuously through dough preparation, fermentation, shaping, and baking, while learning to fire, heat-soak, and cool the kiln and plan production as part of each day's work.
Offline course · Chengdu
12
Day In-Person Hands-on Course
Field Kiln's only in-person course is the full 12-day program. Bread, Napoli pizza, and wood-fired cooking unfold in sequence. We work together at the kiln, practice each technique, let problems surface, and correct them on the spot.
Course structure
Twelve days, unfolding in the sequence of fire and food.
This is not four separate courses stitched together. It begins with the kiln and dough, then moves into pizza, wood-fired cooking, and a complete table of food.
Days 8–9
Napoli pizza
From the dough, stretching, and topping to loading the peel and baking at high heat, every technique is practiced at the kiln.
Days 10–11
Wood-fired cuisine
Practice heat control, preparation, and service with meat, seafood, and vegetables, and learn the difference between simply cooking a dish through and producing it consistently.
Day 12
Integrated Assessment and Implementation Review
Review the kiln, products, and your own venue together, and identify the questions you will still need to document and test after you return.
How we teach
The real learning begins when your hands are dusted with flour and you have made mistakes in front of the fire.
Theory first shows you what to watch for; hands-on practice makes the differences visible. The instructor stays beside you, pointing out not only what went wrong but also why this attempt turned out differently.
The course does not present ideas still under discussion as fixed standards, nor does it promise that completing the course will let you replicate a restaurant. Different kilns, venues, products, and teams must still be documented and tested in their own operating environments.