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Raytown current weather conditions


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Weather Forecast

Winter Weather Advisory

Issued:
2:33 PM CST on February 16, 2019
Expires:
6:00 AM CST on February 17, 2019
Snow Showers
Saturday 40%
High 26° / Low 23°
Snow Showers
Snow showers. Lows overnight in the low 20s.
Overcast
Sunday 10%
High 31° / Low 19°
Overcast
Cloudy. High 31F. Winds WNW at 10 to 20 mph.
Overcast
Monday 10%
High 31° / Low 19°
Overcast
Cloudy. High 31F. Winds NNW at 5 to 10 mph.
Snow
Tuesday 90%
High 31° / Low 27°
Snow
Cloudy. Snow likely in the afternoon. High 31F. Winds ENE at 10 to 15 mph. Chance of snow 90%. Snowfall around one inch.
Overcast
Wednesday 20%
High 32° / Low 19°
Overcast
Cloudy. A few flurries or snow showers possible. High 32F. Winds WNW at 5 to 10 mph.
Partly Cloudy
Thursday 0%
High 37° / Low 29°
Partly Cloudy
Cloudy early with partial sunshine expected late. High 37F. Winds E at 5 to 10 mph.
Partly Cloudy
Friday 20%
High 42° / Low 38°
Partly Cloudy
Partly cloudy skies. High 42F. Winds ESE 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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