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Raytown current weather conditions


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Weather Forecast

Partly Cloudy
Tuesday 0%
High 77° / Low 53°
Partly Cloudy
Partly cloudy. High 76F. Winds N at 5 to 10 mph.
Rain
Wednesday 100%
High 54° / Low 43°
Rain
Cloudy with periods of rain. High 54F. Winds N at 5 to 10 mph. Chance of rain 100%. Rainfall near a half an inch.
Partly Cloudy
Thursday 20%
High 69° / Low 46°
Partly Cloudy
Some sun in the morning with increasing clouds during the afternoon. A stray shower or thunderstorm is possible. High 69F. Winds W at 5 to 10 mph.
Clear
Friday 0%
High 68° / Low 46°
Clear
Sunny. High 68F. Winds NNW at 10 to 15 mph.
Clear
Saturday 0%
High 74° / Low 50°
Clear
Sunny skies. High 74F. Winds light and variable.
Clear
Sunday 0%
High 77° / Low 58°
Clear
Mostly sunny skies. High 77F. Winds S at 10 to 20 mph.
Partly Cloudy
Monday 0%
High 77° / Low 62°
Partly Cloudy
Partly cloudy. Gusty winds in the afternoon. High 77F. Winds S at 20 to 30 mph.

Clark’s Appliances donated to REAP


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Raytown Service Specialist donated to REAP





Kendra donated to Shepherd’s Center

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Students in Herndon Career Center’s Culinary Arts received a Gold Rating

hcc culinaryStudents in Herndon Career Center’s Culinary Arts Family, Career and Community Leaders of America (FCCLA) program recently competed in a Students Taking Action for Recognition (STAR) event at L’Ecole Culinaire on the Plaza.

Students studying Culinary Arts in Herndon’s morning session took home the highest score, receiving a Gold Rating. The team will represent Region 14 at State Conference on March 24 at the University of Missouri. Culinary Arts students in Herndon’s afternoon session received a bronze rating.

“Our students had the opportunity to demonstrate their knowledge and skills in a professional competition atmosphere,” Culinary Arts Instructor Theresa Delich said. “This will give them the confidence for the next step in their career preparations.  I am very proud to coach these fine young future professional chefs!”

Fourteen teams participated and were judged on sanitation and cleanliness, cutting skills, cooking techniques, teamwork communication, plate presentation, and time management. Herndon’s teams prepared “Shaker Style” turkey cutlet with sauce, potatoes parmentier, and sautéed green beans accompanied by a Waldorf salad.

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