Oceania Cruises is launching a multi-year training program for its onboard chefs in partnership with The Butter Book digital training platform.

Called the Floating Pastry Academy, the education program is said to be the first of its kind for the cruise industry.

According to a press release, more than 200 Oceania pastry and bakery chefs will complete this three-year program combining theory with practical assessments online and in person onboard the vessels.

Chef Eric Barale, Oceania Cruises Executive Culinary Director, came up with the idea together with founder of The Butter Book, Chef Sébastien Canonne.

“This new academy reflects the respect we share for the traditions that shaped us, and for a passion for culinary excellence at sea,” said Barale.

“Culinary excellence starts with our people, and this new program will reinforce the consistency, refinement and artistic precision our pâtisserie demands, while nurturing the professional growth of our chefs.”

The Floating Pastry Academy’s curriculum will feature multi-year learning pathways, role-based specialization and certification at each stage, among other things.

“Investing in your people is essential to sustaining luxury,” added Canonne. “This academy creates a model designed for enduring excellence and innovation, supporting the fleet’s growth without compromising on technique or quality.”

Oceania said the academy complements its investment in French culinary heritage, which includes the introduction of La Table par Maîtres Cuisiniers de France.

The concept is set to debut aboard the Oceania Sonata next year.

As the ninth vessel in the cruise line’s fleet and the first of five new-generation ships, the Sonata is set to sail her maiden voyage in August 2027.