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Raytown current weather conditions


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Weather Forecast

Clear
Monday 0%
High 43° / Low 31°
Clear
Mainly sunny. High 43F. Winds SW at 5 to 10 mph.
Partly Cloudy
Tuesday 0%
High 54° / Low 31°
Partly Cloudy
Sunshine in the morning followed by cloudy skies during the afternoon. High 54F. Winds SSW at 10 to 15 mph.
Clear
Wednesday 10%
High 50° / Low 32°
Clear
Sunny skies. High around 50F. Winds WSW at 5 to 10 mph.
Chance of Rain
Thursday 50%
High 40° / Low 29°
Chance of Rain
Considerable cloudiness with occasional rain showers. High around 40F. Winds NNW at 10 to 20 mph. Chance of rain 50%.
Partly Cloudy
Friday 10%
High 45° / Low 28°
Partly Cloudy
Partly cloudy skies. High around 45F. Winds NNW at 10 to 15 mph.
Clear
Saturday 10%
High 49° / Low 36°
Clear
Generally sunny. High 49F. Winds SSW at 5 to 10 mph.
Clear
Sunday 10%
High 47° / Low 27°
Clear
Mainly sunny. High 47F. Winds WNW at 5 to 10 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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