Nobody has really commented yet on how highly suspect the methodology here is, nor the tradeoff between education and experience, nor the tradeoffs inherent in the world "acceptable" when you're trying to figure out what the minimum acceptable education is to land a certain job.
Just for the easiest example, the given education stat for top executives (chief executives, general and operations managers, and legislators) is listed as "high school." It's not even "some college". Now if I come to you and say, "hey, my niece actually just graduated high school and she's pretty smart, has a lot of ambition and drive, really great extracurricular involvement -- can we set up a job interview where she might take over your company as CEO?" you would laugh at me! You would say, "let her get her MBA and manage real people for a few years, and then let's talk. Or I mean if she really can't wait, let's give her an entry-level position and if she's really as good as you say, she'll be managing in 5 years and might be able to get to the top in 5 more."
But if we say "minimum" as in "could you start a company with only a high-school education and find yourself as its CEO?" then of course the answer is yes. Heck, let's knock this one down a peg, that could happen even if you don't graduate high school, it's just less likely. Legislator? Sure. I mean, most legislators today are presumably former lawyers who have 7 years of post-high-school schooling in them, but all you really need to legislate is to be elected.
Or for another example, Devin has said, "Any job specific training takes less than six months. Examples: ...cook." I mean, that's partly true, some 1/4 of cooks in this country work at fast food joints, some other 1/4 of cooks work in cafeterias etc., but placing it at "high school" as if culinary school isn't a thing is just deluding yourself for the other half or so of cooks. And if you have the choice between going to culinary school for a year or going to work in a kitchen that will take you for a year, probably if you're fresh out of high school you're going to get a lot more out of the culinary school. And that's because education has a different sort of value from work experience, which makes them very hard to compare evenly. The cook who went to culinary school for a year probably knows how to cook a much broader diversity of things, but the one-year-anniversary line cook will probably have greater appreciations for, say, prepping quickly and efficiently, taking multiple orders at once, estimating the time that dishes take to cook and communicating that to others, and so forth. They're not easily comparable.