A good chef thinks of cooking like a manufacturer. Parts are assembled one at a time into a whole.

Chef Ron Ahlert is showing inmates at Anson Correctional Center how to make a wrap, a cash cow for restaurateurs. He lays out several of each ingredient? first the tortilla, then the sandwich meats, vegetables and other toppings..

He creates an easy rapport with the inmates, weaving anecdotes into his cooking lesson about life as a chef, business tips and plugs for the Community Culinary School of Charlotte, where he is the executive director. Ahlert is here not just to teach, but to recruit.

"If you make it, they will come," he said. "If you make it good, they'll come back."

He tells them a restaurant can charge $3 more for a wrap, when it's really just a sandwich.

You want the ladies to come eat lunch, he said, and they do not like mayonnaise or other condiments on their fingers, so avoid spreading it all the way to the edge.

"Season high to spread," he said, lifting his hand and spreading sea salt across the open wrap.

As he rolls up the wrap, he tells them to make the sandwich tight, and use a little more of a condiment to seal the edge. When finished, place the sealed part down on the table.

A lot of thought goes into the process that might go unnoticed to the lay observer.

After cross cutting the ends, he places these portions on a plate, where they normally serve as snacks for the waiters or cooks.

He said a cheap wrap might sell for $6, but only cost about $0.80. While he wants to provide a pleasant experience for potential customers, he is up front about the fact cooking is also a business.

The cost of time, labor and overhead would also have to be factored into the price of any food available.

Cooking instructions are not the only knowledge students will gain at the school. Instructors will also teach what to wear to an interview, how to sit, what questions are allowed at an interview and more.

"The Community Culinary School of Charlotte has gained national attention for its success in helping people who have experienced barriers to employment," the main page of the school's Web site states, a sentiment echoed by Ahlert.

"Some of the best cooks I know got their start in a prison setting," he said.

He tailored his presentation to his audience, noting that their incarceration would make them oblivious to certain information they would need to be successful.

For example, currently the market for Mexican cuisine is decreasing, while Colombian and fusion restaurants are hot.

The school can offer assistance, allowing the inmates to help pay for their tuition by preparing food for Meals on Wheels.

Many of the inmates have been working with John Dabbs, a food service instructor at South Piedmont Community College. Several expressed interest after the class in the school.

"I think it's a good class," Ivan Staten said. Staten has been studying with Dabbs since Jan. 5.

"I just like to cook, it doesn't matter what," he said.

Shakiel McFadden is just interested in learning how to cook and would recommend Dabbs' program to anyone. He learned about safe cooking practices during cookouts, and how much potential there is for cross-contamination.

Ahlert touches on the subject in his brief lesson, explaining the four types of microorganisms that can cause illness in food: viruses, parasites, fungi and bacteria.

He tells the students bacteria can double in 20 minutes, so two organisms at 9 a.m. would create a population of 10 million by 6 p.m.

Leaving food out after preparation is dangerous because bacteria can thrive in a temperature range of 41 degrees Fahrenheit to 135 degrees, and room temperature is right in the middle of that "danger zone." Food-borne illnesses make people sick 34 times a year, he said.

Ahlert constantly tried to get a laugh, acknowledging their sometimes groan-inducing quality.

"We've all known someone like this," he said when he reached the portion of his lesson on parasites.

If, while cooking at home a person lacked a thermometer, students should touch their finger to their thumb. The tenderness of the meaty part of palm under the thumb can serve as a rough indicator of a meat's doneness. Touching the ring finger to the thumb is akin to a well done steak.

To inspire his audience, he tells about the man who currently serves as his "right-hand man." The two met when Byron, his co-worker, was in his 30s.

He had been busted for pot possession and Ahlert told him that if he did not shape up, he would be competing for $7 per hour jobs 20 years later.

Ahlert said that people did not see his own past when they looked at him, and to be patient.

"We're not going anywhere," he assured the students.