Le Cordon Bleu is renowned for its Classic Cycle program that dates back to its founding at the start of the 20th century. This is the foundation program that continue to offer at their international campuses.
The Classic Cycle offered at a majority of the international campuses consists of six courses taught at three succeeding levels; three in "cuisine" and three in "pâtisserie" (pastry making). Each course leads to the award of a certificate at basic, intermediate, or advanced level. Students who complete all three levels in the same field are awarded the Diplôme de Cuisine or the Diplôme de Pâtisserie. Those who complete all six courses are awarded the Grand Diplôme. The "Grand Diplome" is one of the few culinary credentials that signify mastery of both pastry and culinary fundamentals.
Since the mid-1990s, Le Cordon Bleu has been offering hospitality management degrees with up to 2000 students studying bachelor's or master's degrees level. Master's degrees are offered in Korea and Australia as well as an online degree in gastronomy tourism. Their Bachelor programs in Hotel Management, Restaurant Management, Food Entrepreneurship and Wine Entrepreneurship programs are delivered in France, Mexico, Australia, Peru, and Korea.
Aside from the CEC-run schools, each Cordon Bleu school offers its own list of culinary short courses open to the public, matching local demand. In addition to its growing network of schools and programs, Le Cordon Bleu has an active products program through the publication of cookbooks, select food items and a line of kitchenware.