[PeteMcCracken]

My apologies for not making myself clear. By "culinary schools", I was referring to those established primarily to teach "culinary skills" and by no means meant to refer to accredited educational institutions that offer culinary training in addition to general education courses. The important distinction is the "accreditation", as that is the "key" to transferability of "college credits".

As with numerous other "trades", there are schools that offer "diplomas" or "certificates" for courses of instruction that may teach skills needed in the workplace. However, many of those schools do not offer "general education courses" nor do they seek or desire "accreditation" for transferability to other educational facilities.

The solution? Clearly understand what you are "signing up for and paying for".