L’analyse sensorielle des vins, un savoir impossible à institutionnaliser

International audience; Key-words: Institutionalization, sensory analysis of wines, clinical didactics, vocational highschools, hotel and cateringThe sensory analysis of wines is an omnipresent knowledge to teach in professional andtechnological high schools in the field of hospitality. The theoretical framework of clinicaldidactics makes it possible to highlight how this knowledge seems difficult or evenimpossible to institutionalize. Thanks to the clinical teaching vignette of Nadia, a beginnerteacher in the field, we show the gaps that exist between the teacher's embodied knowledgeand the knowledge she teaches that she has trouble showing in the classroom.; Mots clés : Institutionnalisation, analyse sensorielle des vins, didactique clinique, lycées professionnels et technologiques, hôtellerie restauration L'analyse sensorielle des vins est un savoir à enseigner omniprésent dans les lycées professionnels et technologiques du domaine de l'hôtellerie-restauration. Le cadre théorique de la didactique clinique permet de mettre en lumière comment ce savoir semble difficile voire impossible à institutionnaliser. Grâce à la vignette didactique clinique de Nadia, enseignante débutante du domaine, nous montrons les écarts qui existent entre le savoir incorporé de l'enseignante et le savoir enseigné qu'elle peine à donner à voir en classe. The sensory analysis of wines is an omnipresent knowledge to teach in professional and technological high schools in the field of hospitality. The theoretical framework of clinical didactics makes it possible to highlight how this knowledge seems difficult or even impossible to institutionalize. Thanks to the clinical teaching vignette of Nadia, a beginner teacher in the field, we show the gaps that exist between the teacher's embodied knowledge and the knowledge she teaches that she has trouble showing in the classroom. 2 sciencesconf.org:tacd-2019:277003