© 2021 Intuto Limited
Intuto's production team can help you get your content online and looking awesome.
If you have your materials ready to put online but don't have the resources available to get it done in a timely manner, let Intuto do it for you.
Getting our team to convert your training will cost a lot less than you think. Based on our content philosophy we recommend that courses are less than 30 minutes in length. On average it takes our team around five hours to create 20 minutes of learning time. This would include 10-15 pages, up to 8 interactive exercises and include one quiz.
Please contact us if you would like to discuss your unique situation and we can help you come up with a plan that matches your time and budget goals.
We know that anybody who signs up for Intuto is passionate about creating quality, engaging online courses.
Intuto has been building interactive, online content for over 20 years for companies such as Cambridge University, BidFood, Snell, Burger Wisconsin, The Food & Grocery Council, Hospitality NZ and many many more.
Choosing Intuto means you don’t just get a great learning platform, but expert advice and assistance in getting the most out of your content. You and your content are in safe hands with Intuto.
Based on our years of experience in online learning, we have found that
Q. Can online training replace face to face?
As a rule we normally suggest that online training is great at providing the theory or background information (e.g. company background, induction basics, H&S compliance).
However for complex tasks or more in depth training it may still be useful to have hands on training as well (blended model).
Q. How can you afford to provide this service?
We know that if we spend time up front helping you get quality content online, we'll be adding real value to your organisation. We're in this for the long game and are excited about strong longterm partnerships.
Q. Do you support SCORM?
Yes we do. Find out more.
We'd love to have a chat and see how we can add value to your organisation.