Choose online when you need to revisit the material; come in person when you need corrections on the spot.
If your main goal is to build an overall understanding of food made in a wood-fired oven or revisit techniques and conditions at your own pace, the online course is more convenient. If you need sustained hands-on practice so real problems can surface and an instructor can observe and correct them on site, the 12-day in-person course is the better fit.
The two options are not simply a beginner and an advanced version. The real differences are whether you have access to hands-on practice, whether you need immediate feedback, and whether you are exploring a project, preparing to launch it, or already operating.
The online course keeps easy-to-miss details on camera.
Field Kiln's online courses cover the kiln, wood-fired bread, Napoli pizza, and wood-fired cooking. Video lets you revisit production steps, hand movements, and changing conditions. It also suits people who cannot currently spend an extended period studying in Chengdu, or who are planning a project and want to understand the full picture first.
You can pause and replay the footage, but it cannot replace hands-on practice. Temperature, heat control, dough, and changing on-site conditions must ultimately be tested with your own equipment and in your own venue.
The 12-day in-person course addresses problems where they happen.
Field Kiln currently offers one in-person course: the full 12-day program. There is no standalone 7-day in-person course. Days 1–7 cover wood-fired bread, Days 8–9 cover Napoli pizza, Days 10–11 cover wood-fired cooking, and Day 12 is devoted to integrated practice and an implementation review.
The value of learning in person is not simply having heard the explanation, but completing the work yourself, seeing how changes in dough, technique and heat affect the result, and receiving immediate correction when a problem occurs.
Decide whether you need knowledge or hands-on feedback.
If the project's direction, product structure, and equipment logic are not yet clear, online material can help you build a framework first. If you are ready to begin practical work but are unsure about technique, conditions, or coordinating multiple products, in-person training offers more direct feedback.
If you are already operating, ask one more question: does the problem come from a particular product, or from prep, service, staffing, or the overall product structure? The courses provide organized methods, but the answer still has to be worked out in your own venue.
The courses provide methods; they do not guarantee results for any business.
As of August 7, 2026, Field Kiln had been teaching in person for over one year, with 200+ students in total. About one month after the online course launched, it had 30+ students. These figures indicate teaching experience and course use only; they do not represent completion rates, satisfaction, or business outcomes.
Course dates, class sizes, registration channels, and benefits for each session are subject to Field Kiln's officially published information.