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Students in UT’s Culinary Program ¬†will be carving ice sculptures, 4:00-6:30 p.m. Friday, March 4, on the Locust Street side of the UT Conference Center at 600 Henley Street.

Students will join local certified executive chef and Seasons Innovative Bar and Grille owner Chef Deron Little for the students’ first ice-carving experience.

The students also will prepare and serve appetizers to attendees. The menu includes sweet and spicy chicken skewers with toasted green onions, roasted pimento crustini, red velvet and white chocolate cupcakes, and orange-infused tea.

The event is free and open to the public.

The Culinary Program is a full-time 12-week certificate course to prepare students for careers in restaurants, hotels, catering, and sales. The next session begins June 13.