Spanish omelettes, Thai green curry and Irish stew are just some of the dishes young chefs will whip up at the FoodActive camp this summer.
The course aims to teach children aged between 11 and 17 how nutrition has a part to play in an active lifestyle. Based in St Conleth's College in Ballsbridge, Dublin, the camp is now in its sixth year and has catered for more than 1,000 students.
This year the course includes a two-week module which will focus on international food.
Course manager Paul Quinlan said that everything takes place in a very relaxed manner and is based on creativity.
"We don't stick to recipes. We listen to what they say and tell them: 'Taste it. Is it too sweet? Put some salt in it if it needs it.' It's never right or wrong," he explained.
Food demonstrations will be provided by experienced chefs such as Paul Kelly, of the Irish Olympic culinary team, and Derry Clarke, of L'Ecrivain.
Mr Clarke, who is taking part in the camp for the third time, said that students would learn about basic cooking skills, what was good and bad to eat, and how to cook it. He said that everything was focused on healthy eating - a skill that would stay with students for life.
Each student is paired with another to encourage team-building. There are sporting activities each day and students will go on excursions to places of culinary interest such as the An Tairseach eco centre in Co Wicklow.
FoodActive is run by brothers Garth and Mark McColgan. This year's course was opened by Labour's Ruairí Quinn yesterday.
Courses began on June 26th and will continue until August 18th, Monday to Friday, 9.30am to 10.30pm. Attendance costs €295 per week, or €495 for a fortnight, inclusive of lunch and a snack, recipe sheets and dietary information provided by a nutritionist.
For more information go to www.foodactive.ie