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Raytown current weather conditions


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Weather Forecast

Clear
Wednesday 10%
High 85° / Low 71°
Clear
A few clouds. Lows overnight in the low 70s.
Partly Cloudy
Thursday 10%
High 91° / Low 71°
Partly Cloudy
Intervals of clouds and sunshine. High 91F. Winds W at 5 to 10 mph.
Partly Cloudy
Friday 20%
High 88° / Low 69°
Partly Cloudy
Sunshine and clouds mixed. A stray shower or thunderstorm is possible. High 88F. Winds N at 5 to 10 mph.
Clear
Saturday 10%
High 90° / Low 72°
Clear
Generally sunny. High around 90F. Winds ENE at 5 to 10 mph.
Chance of a Thunderstorm
Sunday 60%
High 85° / Low 70°
Chance of a Thunderstorm
Mostly cloudy in the morning with scattered thunderstorms developing later in the day. High near 85F. Winds SE at 5 to 10 mph. Chance of rain 60%.
Chance of a Thunderstorm
Monday 40%
High 82° / Low 65°
Chance of a Thunderstorm
Scattered thunderstorms in the morning, then partly cloudy late. High 82F. Winds WNW at 10 to 20 mph. Chance of rain 40%.
Clear
Tuesday 10%
High 83° / Low 63°
Clear
A mainly sunny sky. High 83F. Winds NNW at 10 to 15 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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