Dr. Joaquim Dias Soeiro

Dr. Joaquim Dias Soeiro

Head of Professional Studies and Operations

Faculty of Social Sciences and Leisure Management
 
Doctor of Philosophy, Taylor’s University, Malaysia (2018). Topic: Learning Oenology: An Exploration of the Understanding of the Learner’s Sociocultural Constructs among Southeast Asian Undergraduates
Master of Social Sciences and Humanities, Major in Tourism, Hospitality and Food Studies, University of Toulouse le Mirail, France (2011)
Bachelor of Tourism, Hospitality and Leisure activities, University of Toulouse le Mirail, France (2004)


JoaquimDias.Soeiro@taylors.edu.my
Subjects Taught
  • Restaurant operations management
  • Menu design and development
  • Beverage studies
  • Oenology
  • Intercultural management

Research Interests
  • Higher education models and system
  • Experiential learning
  • Capability development
  • Socio cultural transformation in education

Certifications
  • Certified Hotel Educator by American Hotel & Lodging (2014)
  • Certified Introductory Sommelier by the Court of Master Sommelier (2012)
  • Train The Trainer, Certification in training TTT/5533 (2011)
  • Professional Sommelier, Module 3, Cellar Management (2010)
  • Wine Certification, WSET advance level (2008)

Publications
  • Dias Soeiro, J. (2012). From drinking to tasting: an investigation into the diffusion of foreign social and cultural dimension amongst Malaysians in the pursuit of becoming wine connoisseur. In Zainal, A., Radzi, S.M., Hashim, R., Chik, C.T. and Abu (Eds.). Current issues in hospitality and tourism: research and innovations, pp. 281-285. London: Taylor's and Francis.
  • Dias Soeiro, J. and Balasubramanian, K. (2016). Confucians in the 21st Century Skills: an educational study of the readiness of the students in today’s pedagogic trends. Journal of Education and Social Sciences, 4(2), 140-144
  • Balasubramanian, K., Dias Soeiro, J. and Garg, A. (2017). An exploratory study about students learning capabilities in today’s pedagogic trends based on gender differences. In V. Rana (Eds.) Trends, Issues and Women in Hospitality and Tourism Industry (pp. 56-61). Mehsana, India: RET International Academic Publishing
  • Dias Soeiro, J. and Balasubramanian, K. (2018). An exploratory study on the role of blended learning practices to achieve 21st century skills among culinary students at university in Malaysia. In Tang, S.F. and Cheah, S.E. (Eds.). Redesigning learning for greater social impact. Paper presented at Taylor's 9th Teaching and Learning Conference 2016, Subang Jaya (pp. 149-158). Singapore: Springer.
  • Dias Soeiro, J. (2018). An exploration of learning constructs of Asian students during wine tasting class: a proposed framework. Journal of Education and Social Sciences, 9(1), 7-10
  • Dias Soeiro, J. (2018). An investigation of Malaysian wine connoisseurs’ socio-cultural implications during their learning path. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 7(2), 85-101

Industry Experience
  • Member of SOMLAY, Malaysian Sommelier Association (2014- 2019)
  • WSET wine trainer – intermediate level (2009 – 2019)
  • Teaching mission, consultancy work, auditor and lead auditor duties (2007 – 2019)