Eugene Ahn

12002 Diploma Drive9201 University City Blvd

Charlotte, NC, 28262
eahn@uncc.edu

October 22, 2017

Ecole Chocolat
505 Montgomery
San Francisco, CA, 94111

Dear Ms. Williams or whom it may concern,

I am writing this letter regarding your various courses in chocolate creation. I had have
several questions that I was looking for answers for but could not find on your website. I and a
few others in my schools cooking program arem very interested in partaking takingin your
courses to further my experiences, expand our craft, not only in the kitchen, but also in life and
culinary education. Thank you for taking your time in reading and responding to my questions.

3. Who are the most notable students to come out of your various programs?

5. With multiple online courses and programs to consider, are there any that would be
easiest for those lacking professional cooking experience?

What led to the foundation of this organization and school?. Formatted: Add space between paragraphs of the same style,
No bullets or numbering

Experience
I saw that you had various courses advertised on the front page, the first issues that come
to mind are with required experience. My peers that are expressing interest in your courses range
heavily in our culinary experiences, from first-years to graduate students. Do you have
recommendations for courses that would suit our collective interests? Or would you recommend
we split into multiple courses.

Scheduling & Dismissal

I am aware that the majority of all offered courses are experienced online, however with
our busy student schedules, I was wondering if it were at all possible to look at the class
schedules before enrolling in a course.

In the same vein of our student schedules, I would appreciate a detailed series of steps on
how to drop one of your courses. The interest of the instructors as well as ourselves come to
mind, to ensure that we cause minimal disruptions for the instructors.

Final Details
I have added details about my group in order to get as specific answers as possible, thank
you for taking the time to read and answer our questions.
Formatted: List Paragraph, Add space between paragraphs
6 students; 4 undergraduate, 2 graduate of the same style, Bulleted + Level: 1 + Aligned at: 0.25" +
Indent at: 0.5"
 3 students with prior experience exceeding 2 years
1 student with no prior experience
Undergraduates expected to take 15-17 credit hours next semester
7. Graduate students expected to take 6-11 credit hours next semester Formatted: Font: (Default) Times New Roman, 12 pt

Thank you again,

Eugene Ahn
Eugene Ahn
12002 Diploma Drive
Charlotte, NC, 28262
eahn@uncc.edu

October 22, 2017

Ecole Chocolat
505 Montgomery
San Francisco, CA, 94111

Dear Ms. Williams or whom it may concern,

I am sorry toThis letter is to regretfully inform you that I will behave to withdrawing
from the Professional Chocolatier Program, due to conflicts in both my schedule and lack of
experience. As much I would very much love to continue with the program, and will likely return
to the program in the next year. However, , my current schedule at my university leaves me little
time for the reading and practice required in your rigorous and thorough program. As per
requirement, I have attached my university class schedule, as well as answers to withdrawal
sheet. Thank you for your understanding and I hope to be able to reenroll very soon.

Course Request The other major factor in my withdrawal comes from my lack of prior
experience in the field of cooking,
Name : Eugene Ahn
Course : Professional Chocolatier Program
Date of Request : October 22, 2017
Reason : Overloaded Schedule
Progress in Course : Week 4

Thanks,

Eugene Ahn