The Gastronomy and Culinary Arts (Thesis/Non-Thesis) Master's Program, housed within the Department of Gastronomy, responds to the dynamic landscape of global gastronomy by offering a postgraduate curriculum centered on practical culinary skills. With the increasing diversity in consumer preferences and the demand for unique dining experiences, there is a growing need for professionals capable of creating culinary offerings that cater to diverse cultures and regions. In this context, the program focuses on fostering innovation-oriented food and beverage production and design. In the non-thesis track, students undertake a term project under the supervision of their advisor, presenting their findings to their advisor for evaluation.