Bogot? cuenta con una variedad de instituciones de educaci?n superior en las que se oferta el programa de gastronom?a, en diferentes niveles de formaci?n: t?cnico tecnol?gico y profesional y se caracterizan por unas competencias espec?ficas, duraci?n del ciclo proped?utico, costo y de acuerdo con la instituci?n con uno o varios ?nfasis. El presente estudio plantea una estrategia para recopilar informaci?n sobre dicha oferta, as? mismo, sobre el conocimiento que tienen los aspirantes sobre ella, de cuyo an?lisis se plantea una base de datos que pretende dar informaci?n detallada para que de manera pr?ctica puedan realizar una elecci?n m?s juiciosa de la instituci?n en la que deseen iniciar sus estudios. En total se analizaron 17 instituciones, entre las que se encuentran las diferentes modalidades, y en cuya mayor?a las competencias que m?s son trabajadas incluyen las relacionadas con el ?rea culinaria, servicio, bebidas, administraci?n, ingenier?a de alimentos e investigaci?n. En la encuesta realizada a aspirantes con edades entre 16 y 21 a?os, se evidencio que no hay un cocimiento claro entre las diferencias que tiene un t?cnico, tecn?logo y profesional en gastronom?a, es decir no conocen las competencias relacionadas con la profesi?n, por lo cual la herramienta ac? dise?ada puede ser un valioso instrumento para orientar a dichas personas en su elecci?n profesional.Bogot? has a variety of institutions of higher education in which the gastronomy program is offered, in different levels of training: technical and professional technician and are characterized by specific skills, propaedeutic cycle length, cost and according to the institution with one or several emphases. The present study proposes a strategy to collect information about this offer, likewise, about the knowledge that the candidates have about it, whose analysis is based on a database that aims to provide detailed information so that they can make a more practical choice. judicious of the institution in which they wish to start their studies. A total of 17 institutions were analyzed, among which are the different modalities, and in which most of the competencies that are most worked include those related to the culinary area, service, beverages, administration, food engineering and research. In the survey of applicants aged between 16 and 21 years, it was evident that there is no clear decoction between the differences between a technician, technologist and professional in gastronomy, that is, they do not know the competences related to the profession, which is why The tool designed here can be a valuable tool to guide these people in their professional choice.