Food is the basic element of culture, and people participate in more and more meaningful in-depth tour. The tourism industry offers ”Culinary DIY Activities”, which let customers realize Taiwanese Culture. The purpose of this study is to establish the evaluation indicators for experience cuisine certification. It would be put in experience culinary practice for tourism industry. Analytic Hierarchy process (AHP) was used to create such an assessment criteria on experience cuisine for tourism industry. Analytic Hierarchy Process questionnaires were used to evaluate every indicator's weight. There are 111 available samples in the reclaimed questionnaires by experts of foodservice management, experiential learning and cultural tourism. The results of the three evaluation dimensions were ”Food Culture” W=0.495, ”Food Preparation” W=0.267, ”Experience activities” W=0.238, respectively. The second level composed of 6 different secondary dimensions, and the third level were 16 different evaluation criteria based upon the different evaluation dimensions from second level. Above noted assessment formula was applied to an actual evaluation of experience cuisine.