Field Kiln · Hands-on learning
Practise in a working restaurant and connect food preparation with service.
Choose from three courses. The instructor demonstrates, students practise, and feedback is given on the spot. Learn food preparation in a working restaurant and see how the dishes fit into everyday operations.
Three courses to suit different needs
| Course | Main Content | Tuition |
|---|---|---|
| 12-Day Comprehensive Course | Kiln-baked bread, Napoli pizza and wood-fired dishes; practice with black and white kilns; restaurant operations discussion on the afternoon of Day 12 | CNY 15,000 |
| 7-Day Bread Course | Focused learning and hands-on practice in kiln-baked bread | CNY 10,000 |
| 5-Day Pizza & Wood-Fired Cooking Course | Focused learning and hands-on practice in pizza and wood-fired cooking | CNY 7,800 |
How do we teach, and why is the course structured this way?
The instructor first demonstrates each preparation process, explaining the movements, sequence and what to look for. Students then take over while the instructor observes and corrects. Hands-on practice reveals the gap between understanding the steps and being able to carry them out.
During the final two days of the 12-Day Comprehensive Course, students carry out most of the practical preparation, with the instructor taking a supporting role. Repeated practice builds familiarity with the movements and gradually reduces reliance on prompts. The afternoon of Day 12 remains dedicated to discussing restaurant operations.
Teaching follows the same standards as the restaurant, using mid- to high-end ingredients without cutting essential practice to save materials. You practise to the standards of products we sell, then adapt to your own ingredients, kiln and working conditions.
How is the 12-Day Comprehensive Course structured?
| Stage | Content |
|---|---|
| Days 1–7 | Kiln-baked bread: ingredients, dough preparation, fermentation, shaping, kiln baking and independent practice |
| Days 8–9 | Napoli pizza: dough, hand-stretching, topping, loading onto the peel and baking |
| Days 10–11 | Wood-fired cooking: ingredient preparation, seasoning, heat control and service |
| Day 12 | Bringing it together and reviewing; restaurant operations discussion in the afternoon |
This outlines the 12-day course. Products and session times follow the schedule for each intake. For the 7-day and 5-day courses, check the respective schedules for daily content, kiln practice and operations discussions.
Practise with black and white kilns, beyond learning one kiln's routine.
The 12-day course includes hands-on work with both kiln types, exploring how their use and key judgment points differ. Your own kiln and site conditions may be different. Learning to observe and adjust matters more than memorising a single set of times and temperatures.
The final afternoon looks at how a restaurant runs.
Making the food is only part of the work. Kiln selection, kitchen setup, preparation, pricing and team coordination also matter. Chef Chen draws on his experience at Field Kiln to discuss practical approaches and trade-offs.
| Discussion topics | Main Content |
|---|---|
| Kilns & kitchens | Kiln basics, kiln selection, kitchen workflow, tools and equipment |
| Preparation & service | Preparation methods, service workflow, staffing and service efficiency |
| Products & pricing | Ingredient selection, principles of menu development and pricing methods |
| Restaurant marketing | Field Kiln's experience with online marketing |
We encourage spending according to actual needs. From kiln construction to tools and equipment, we discuss what is useful and what can be added in stages to limit unnecessary spending while maintaining safety, food hygiene and essential working conditions. This is an exchange of experience, not a construction design, purchasing or full restaurant setup service.
Course, meals and accommodation at a glance.
| Item | Current arrangements |
|---|---|
| Course dates | Two intakes each month; contact us to confirm dates |
| Location | Field Kiln Cafe, where you can observe restaurant operations as you learn |
| Address | Building 23, Unit 1, No. 3199 West Qingdao Road, Huayang Subdistrict, Tianfu New Area, Chengdu, Sichuan, China |
| Lunch | Available at the restaurant |
| Accommodation | Arrange independently; partner guesthouse reference rate: CNY 80/night |
When enrolling, confirm your course schedule, what the fee covers, arrival time, and guesthouse room types and pricing basis. Courses offer hands-on practice and operational experience; products and business approaches still need testing at your own site.
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.