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Raytown current weather conditions


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Weather Forecast

Partly Cloudy
Sunday 0%
High 63° / Low 47°
Partly Cloudy
Some clouds this morning will give way to generally sunny skies for the afternoon. High 63F. Winds SSW at 10 to 15 mph.
Clear
Monday 10%
High 70° / Low 46°
Clear
A mainly sunny sky. High near 70F. Winds WSW at 5 to 10 mph.
Clear
Tuesday 0%
High 63° / Low 39°
Clear
Sunny skies. High 63F. Winds NE at 5 to 10 mph.
Partly Cloudy
Wednesday 0%
High 57° / Low 44°
Partly Cloudy
Some sun in the morning with increasing clouds during the afternoon. High 57F. Winds ESE at 5 to 10 mph.
Chance of Rain
Thursday 30%
High 57° / Low 45°
Chance of Rain
Showers in the morning, then cloudy in the afternoon. High 57F. Winds SSE at 5 to 10 mph. Chance of rain 30%.
Partly Cloudy
Friday 20%
High 63° / Low 47°
Partly Cloudy
Mostly cloudy skies early, then partly cloudy in the afternoon. High 63F. Winds SSW at 5 to 10 mph.
Partly Cloudy
Saturday 20%
High 59° / Low 43°
Partly Cloudy
Intervals of clouds and sunshine in the morning with more clouds for later in the day. High 59F. Winds NNW 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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