Frente a las dificultades de aprendizaje de la qu?mica que se evidenciaron en algunos estudiantes del Colegio Agustiniano Suba, se dise?? y aplic? una estrategia did?ctica para la ense?anza de la qu?mica inorg?nica desde el estudio de la estequiometr?a, utilizando el contexto culinario con base en los Centros de Inter?s de Decroly, el Aprendizaje Significativo de Ausubel y las Trasposici?n Did?ctica, dicha propuesta se desarroll? con 25 estudiantes de los grados: quinto, octavo, noveno y und?cimo, el Centro de Inter?s: Cocinero Cient?fico, busca promover en ellos una mejor adquisici?n de los saberes, en contraposici?n a la ense?anza tradicional que evidencia la repetici?n de conceptos, pero sin apropiaci?n de los mismos, forma tradicional en la cual los estudiantes adquieren unas reglas para nombrar compuestos o para realizar mec?nicamente c?lculos qu?micos sin que tengan un real significado. En este centro de inter?s se desarrollaron varias recetas que tienen como caracter?stica el uso de proporciones y de la materia prima susceptible de sufrir transformaciones, a trav?s de la fase de aplicaci?n se detectaron cambios significativos en la manera de comprender la estequiometr?a; se llevaron a cabo dos talleres cada uno con dos momentos, un antes y un despu?s de la parte pr?ctica y dos entrevistas semiestructuradas a docentes del ?rea y se hizo el respectivo an?lisis de los resultados.Faced with the learning difficulties of chemistry that were evident in some students of the Colegio Agustiniano Suba, a didactic strategy for the teaching of inorganic chemistry was designed and applied from the study of stoichiometry, using the culinary context based on the Centers of interest of Decroly, Significant Learning of Ausubel and Didactic Transposition, this proposal was developed with 25 students of the grades: fifth, eighth, ninth and eleventh, the Center of Interest: Scientific Cook, seeks to promote in them a better acquisition of the knowledge, in contrast to the traditional teaching that demonstrates the repetition of concepts, but without appropriation of the same, traditional way in which students acquire rules to name compounds or to mechanically perform chemical calculations without having a real meaning. In this center of interest, several recipes were developed that have as characteristic the use of proportions and of the raw material susceptible to undergo transformations, through the application phase significant changes in the way of understanding the stoichiometry were detected; Two workshops were held each with two moments, one before and one after the practical part and two semi-structured interviews with teachers in the area and the respective analysis of the results was made.